Preheat your oven to 180°C (350°F) and line your cupcake tin with dark, eerie liners.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined and free of lumps.
In another bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 3 minutes. This creates a tender crumb base.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for a warm aroma.
Mix the buttermilk with the black food coloring drops, stirring until the color is evenly distributed, resulting in a dark, midnight hue.
Alternate adding the dry ingredients and the colored buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not over-mix to keep the cupcakes light and fluffy.
Using a spoon or scoop, fill the cupcake liners about 2/3 full with batter, ensuring even distribution for uniform baking.
Bake in the preheated oven for 20-22 minutes, until the tops are slightly domed and spring back when lightly pressed. Insert a toothpick into the center; if it comes out clean, they are ready.
Remove cupcakes from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, decorate with spooky icing, edible eyes, or creepy sprinkles using a decorating spatula for a smooth finish and fun, eerie details.
Enjoy these delightfully creepy cupcakes that are perfect for Halloween parties or a fun, spooky treat to surprise your friends.
