Fresh baked chocolate cupcakes with cream cheese and whipped cream frosting. Here's the recipe:

Cupcakes | Makes 24 (2 dozen)
240g (2 cups) flour
200g (1 cup) sugar
100g (1 cup) cacao
3g (1/2 tsp) salt
10g (2 tsp) baking powder
5g (1 tsp) baking soda
3 eggs
75g (1/3 cup) vegetable oil
8g (2 tsp) vanilla
250g (1 cup) buttermilk
240g (1 cup) water

In a large bowl, sift and whisk dry ingredients. In a separate bowl mix all wet ingredients. Combine wet with dry and combine well. Line cupcake pan with paper cups and fill each about 3/4 of the way. After baking for 25 minutes at 165c (330f), check with a toothpick. If toothpick comes out clean (no batter) remove and let cool. Repeat for second batch.

Let the cupcakes rest at room temperature for several hours before frosting.

Frosting: Enough to decorate 12 (1 dozen)
Double the recipe to decorate more

1/2 cup cold cream cheese
1 cup cold whipping cream (1/4 tsp) salt
1/3 cup powdered sugar (add more if you like them sweeter)
5g (1 tsp) vanilla * optional

In a bowl whip the cold cream cheese. Add sifter powdered sugar. Whip some more. Add the vanilla extract if you're using. Slowly add the cold whipping cream and whip on medium until soft peaks form. Frosting is now done. You can add food coloring at this time if you wish, or pipe as is.

Happy Halloween! :)