Preheat your oven to 180°C (160°C fan) and line a muffin tin with cupcake cases.
Beat together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, flour, cocoa, and milk until smooth.
Fill each case ¾ full and bake for 18–20 minutes or until a skewer comes out clean.
Let your cupcakes cool on a wire rack before decorating.
Make your buttercream by beating your unsalted butter until light and fluffy. Add in your icing sugar, cocoa powder and milk and beat until smooth and creamy. Transfer into a piping bag with a piping nozzle.
Swirl chocolate buttercream on top of each cupcake. Drizzle melted white chocolate over the buttercream to look like bandages.
Stick edible eyes on top while the chocolate is still soft.
Happy Halloween! x
