We start by preheating the oven to 160℃ and line a 24 cupcake tray with cupcake liners, set aside. In a large mixing bowl add the eggs, oil, sugars and whisk until smooth. Add vanilla, buttermilk, cold coffee and mix again.

Add the flour, cocoa powder, baking powder, baking soda, salt and whisk until smooth. Transfer the batter into a jug and pour the batter into the lined cupcake tray, filling it 3/4th of the way.

Bake for 22-24 mins until they are risen and the top is dry to the touch. Let them cool completely before you frost them.

Beat the better unit smooth, add the icing sugar and beat again until pale and fluffy, add vanilla, cream cheese and beat again until just combined, just make sure not to over mix it.

You could use this to frost the cupcakes on its own with a spoon or spatula but I divided it into two parts and colored the other part with a pumpkin orange. Transfer to piping bags or ziplock bags and set aside.

Beat the butter until pale and fluffy, add the icing sugar and cocoa powder into the butter in intervals and beat well. Once smooth and silky transfer this to piping bags or zip lock bags and set aside. If you want to make this frosting black you could either use dark/black cocoa powder or black food coloring.

Decorate the cupcakes as you please and get creative, I like to stick to jack o lantern, a nightmare before christmas, some creepy melted chocolate piped eyes.