Buttercream-topped Halloween Cupcakes

Position oven rack in the middle. Preheat oven to 350º F. Line standard 12 hole muffin tin with paper or foil liners.

Using an electric mixer set on high speed, cream together the butter and sugars, until light and fluffy, about 5 minutes. Lower the speed to medium, add the vanilla and the eggs one at a time and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. Using a new bowl, sift together the flour, cocoa powder, salt and baking soda. With the mixer on low speed, starting with the buttermilk mixture and ending with the flour mixture, add alternately in thirds to the butter and sugar mixture. Mix until just blended, scraping the sides of the bowl with a rubber spatula to completely incorporate.

Divide batter evenly between the lined muffin cups, filling each cup three-quarters full. Bake for 20 to 25 minutes or until a cake tester inserted in the center comes out clean. Rotate tin halfway through the baking process to promote even baking. Cool for 10 minutes in the pan. Remove cupcakes from pan and transfer onto wire racks to cool completely before frosting.

For Buttercream Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the butter, confectioners' sugar and salt until blended. Add milk and vanilla and beat on high speed for an additional 5 to 7 minutes or until smooth and fluffy.

Divide the frosting in half. Tint half of the frosting with a few drops of orange food coloring, stir to blend. Fill two pastry bags with buttercream frosting. Pipe orange frosting around the edges of the cupcake and fill the center with white frosting.