Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. This creates a dry, crumbly mixture that will form the base of your batter.
In a separate bowl, beat the softened butter and sugar together with an electric hand mixer until the mixture is light, fluffy, and pale in color—about 3 minutes. You should hear a gentle whir and see the mixture become creamy.
Add the eggs one at a time, mixing well after each addition. The batter will start to look smooth and glossy. Then, pour in the vanilla extract and mix until combined.
Reduce the mixer speed and gradually add the dry ingredients in three parts, alternating with the milk in two parts—start and end with the dry. Mix just until each addition is incorporated; avoid overmixing to keep the cupcakes light and fluffy.
Using a spatula, gently fold the batter to ensure everything is well combined and smooth. The batter should be thick but pourable.
Scoop the batter into the lined muffin cups, filling each about two-thirds full. Tap the tin lightly on the counter to settle the batter and remove any air bubbles.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be firm on top and slightly springy to the touch.
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack and allow to cool completely before frosting.
Frost the cooled cupcakes with your favorite spooky-themed icing—think swirled black, orange, or green frosting—and add fun decorations like candy eyes or sprinkles for that creepy-cute effect. Enjoy these delightful treats that are as playful as they are delicious!
