Prepare the Muffins:
Mix the Red Velvet Cake mix with butter and eggs until smooth. After five minutes of mixing, the batter becomes thicker. Pour into muffin liners, filling each two-thirds full. Bake until cooked through and let them cool completely on a rack.

Make the Topping:
In a bowl, whip Creme Fantasique with milk for about five minutes until thick and creamy. Fill the mixture into a piping bag and pipe onto the cooled muffins.

Model the Eyes:
Mix white fondant with CMC powder and form small balls. Press a hollow into each one and fill it with colored fondant for the iris, then add a smaller black fondant piece for the pupil. Draw fine lines with edible markers for realism. Let dry for 24 hours.

Add Details:
Brush the eyes with piping gel to give them a glossy finish. Tint leftover gel red and paint over the drawn veins for a bloodshot look. Let them dry again for a few hours.

Assemble:
Use a teaspoon to create a small hollow in each cupcake. Spoon a little red piping gel inside and gently press one fondant eyeball on top. Let the “blood” drip naturally down the sides for a realistic effect.