Preheat your oven to 180°C (350°F) and line your cupcake tin with dark or spooky-themed liners.
In a large mixing bowl, sift together the flour and cocoa powder until well combined and free of lumps. This creates a rich, dark batter base.
Add the granulated sugar and vegetable oil to the dry mixture, then crack in the eggs one at a time, beating well after each addition. You’ll notice the batter becoming smooth and glossy.
Pour in the buttermilk and vanilla extract, then gently fold everything together until the batter is uniform and slightly fluffy, about 2 minutes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for a nice domed top. Tap the tray gently on the counter to settle the batter.
Bake the cupcakes for 18–20 minutes, until the edges are slightly golden and a toothpick inserted in the center comes out clean. You’ll hear a gentle sizzle as they bake.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes until they’re firm enough to transfer. Then, move them to a wire rack and cool completely.
While the cupcakes cool, prepare the vanilla frosting. Beat the softened butter with powdered sugar, adding food coloring gels to match your spooky theme. Adjust the consistency with milk until smooth and spreadable.
Once cooled, pipe the frosting onto each cupcake using a round tip, creating a smooth or textured surface depending on your piping technique. Be playful—try swirls or jagged edges for extra creepiness.
Decorate each cupcake with mini edible eyes, sugar fangs, and colorful sprinkles to add character and chaos. Use tweezers or toothpicks for precise placement.
Finish by drizzling chocolate syrup or black gel over the frosting for oozy, smudgy effects. Let the decorations set for about 10 minutes before serving to ensure everything stays in place.
