Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the baking soda and vinegar mixture.

Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, combine the red velvet cake crumbs with the sweetened condensed milk and melted butter. Stir until smooth and glossy. Add red food coloring.

Once cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with the creamy red velvet filling.

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla extract and 2 tablespoons of milk or cream. Mix until smooth and fluffy. Add ivory or peach food coloring to achieve a pale color.

Frost each cupcake with the pale buttercream using an offset spatula or piping bag.

Use candy fangs or drops of red gelatin to create puncture marks. Drizzle red syrup or edible gel from the puncture marks, allowing it to drip down the sides.

Arrange the decorated cupcakes on a dark serving platter with additional red syrup drips.