Ingredients:
- 250g all-purpose flour
- 75g black cocoa powder
- 300g granulated sugar
- 7g baking powder
- 4g baking soda
- 3g salt
- 100g large eggs
- 240ml whole milk
- 115g vegetable oil
- 10ml vanilla extract
- 240ml boiling water
- 225g full-fat cream cheese, softened
- 115g unsalted butter, softened
- 360g powdered sugar
- 5ml vanilla extract
- 2 tsp black gel food coloring
- 24 large pretzel sticks
- 48 candy eyeballs
Instructions:
- Preheat your oven to 350°F (175°C). Whisk your dry ingredients together in a large bowl.
- Add the eggs, milk, oil, and vanilla, beating until smooth. Stir in the boiling water by hand.
- Pour into lined tins and bake for 20-22 minutes.
- Beat the softened butter and cream cheese until pale and fluffy. Gradually add powdered sugar and vanilla.
- Stir in the black gel coloring.
- Pipe a generous swirl of frosting on each cupcake. Press pretzel halves into the sides for legs.
- Finish by pressing two candy eyeballs into the front of the frosting.