Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla.
Then whisk in the granulated sugar, buttermilk, and white vinegar.
Gently mix in the dry ingredients until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the black cocoa cupcakes cool completely before frosting.
Cream Cheese Frosting
Make sure both your butter and cream cheese are fully at room temperature or else it won't combine smoothly and you'll end up with cream cheese lumps.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth.
Add in the powdered sugar, salt, and vanilla and beat on low speed until fully combined.
Then increase the speed to high and whip for 4-5 minutes until the frosting is light and fluffy.
Add in 1-2 tablespoons of heavy cream as needed to reach your desired consistency.
Frost with cream cheese frosting and garnish with candy eye balls!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.