Coffee flavored Chocolate cupcakes
Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake liners
In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg, buttermilk , coffee and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 20-25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes with vanilla butter cream
Vanilla butter cream frosting
In a kitchen aid stand mixer beat softened butter and then powder sugar vanilla extract and finally add heavy cream to make it cream frosting
For Graveyard Cupcakes
First split chocolate cookies in half. Remove and discard filling. Using a serrated knife, cut three sides from each of 6 of the cookie halves to make tombstone shapes. Crush remaining cookies and trimmings.
Place a sheet a parchment of on a large baking sheet. In a small microwave-safe bowl microwave candy melt on 100 percent power (high) for 30 seconds. Stir; microwave 30 seconds intervals more or until completely melted. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the prepared baking sheet pipe 12 small leafless trees, each 3 to 4 inches tall (make them thick so they won't break when hardened). If desired, make extra trees in case one or two break. Chill in the refrigerator until chocolate hardens.
Meanwhile, generously frost tops of cupcakes. Carefully insert a cookie tombstone into frosting on each cupcake. Use a wooden skewer to make a small hole in each cupcake top. Carefully peel chocolate trees from parchment paper and insert into holes on cupcake tops; if necessary, use frosting to secure trees. Place a candy pumpkin on top of some of the cupcakes. Sprinkle cupcakes with the crushed cookies. Serve immediately.
For Strawberry monster cupcakes
First make purple color icing with vanilla buttercream frosting and purple food coloring.
Hull the strawberries and make cut in almost bottom part of strawberries.
Fill the gap with chocolate candy melt
Pipe the teeth with white color icing.
Place an eyeball candy in each top of strawberries.
After frosting the cupcake with purple icing. Place the monster strawberries on the top.