1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. 2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. 3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract. 4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. 5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. 7. To prepare the frosting, beat the cream cheese and butter together until smooth and creamy. 8. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract and milk until desired consistency is reached. 9. Once cupcakes are completely cool, frost each cupcake generously. 10. For the blood drizzle, combine corn syrup, red food coloring, cocoa powder, and vanilla extract in a small bowl. Whisk until smooth. 11. Gently drizzle the ‘blood’ mixture over each frosted cupcake to create a spooky effect. Serve immediately or refrigerate.