Monster Chocolate Cupcakes for Halloween

Directions

1. Mix milk and vinegar in a bowl. Allow it to sit for about 5 minutes until the milk curdles.
2. Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line cups with paper liners.
3. In a large bowl, beat the 1/2 cup butter, white sugar, and vanilla sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, incorporating well after each addition.
4. In a separate bowl, combine the 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt. Alternate adding the flour mixture and the curdled milk to the butter mixture, mixing until the batter is well blended. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
5. Bake in the preheated oven for about 14 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack and cool completely, about 1 hour.
6. In a bowl, beat the cream cheese and 1/4 cup butter with an electric mixer until well combined. Mix in the vanilla extract. Gradually stir in the sifted confectioners' sugar. Add a few drops of green food coloring to tint the frosting green.
7. Place the green frosting into a pastry bag fitted with a grass tip. Hold the bag at a 90-degree angle about 1/8 inch above the cupcake surface. Squeeze to form green 'fur' by pulling the tip up and away when the strand is about 1/2 inch tall. Repeat to cover the entire cupcake with fur. Press two candy eyeballs onto each finished cupcake.