Ingredients

• 1/2 cup Unsalted Butter
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 cup Sugar
• 1/4 tsp Salt
• 1 cup Milk
• 1/4 cup Cocoa Powder

• 1/2 cup Unsalted Butter softened
• 2 cups Powdered Sugar
• 1 1/2 tsp Milk
• 1/2 tsp Vanilla Extract

• Toothpick
• Pink Fondant
• Black Fondant
• Black Food Coloring
• Straw
• Dark Chocolate

Instructions

1. Preheat oven at 350°F. Line cupcake pan with liners or grease pan with butter and lightly dust with flour.
2. Melt butter and add eggs one at a time, then stir in vanilla.
3. In another bowl, sift together flour, baking powder, baking soda, sugar and salt and add flour mixture with milk to the butter mixture.
4. Separate mixture evenly in two bowls and mix cocoa powder in one bowl.
5. Fill cupcake cups 1/2 full by adding batter from the two bowls one spoonful at a time.
6. Bake for 15-17 minutes or until the toothpick inserted into cupcakes comes out clean.
7. Remove from oven and let cool for a few minutes before transferring to a wire rack. Allow cupcakes to cool completely before frosting.

1. Whip butter with electric mixer and slowly add powdered sugar. Add the milk and vanilla extract and beat for 5 minutes or until it reaches a smooth and creamy consistency. Using an offset spatula, spread frosting on top of each cupcake. Mix in black food coloring for the remaining frosting and use an offset spatula to cover small parts of the cupcake.

1. Cut pink fondant into oval shapes and use a straw to press gently on either end of the oval fondant. Cut straw in half length-wise and press gently into fondant for the mouth. Place on bottom part of the cupcake surface.
2. Roll out tiny ovals from black fondant and place as ears on each cupcake. Microwave dark chocolate for 30 seconds until there are no lumps. Use a toothpick to draw on the eyes.
3. Serve at room temperature. Enjoy!