1. Preheat your oven to 350 degrees, and line a cupcake tin.

2. To a large bowl, add in the dry ingredients. 1 + 3/4 cups all-purpose flour, 1 1/4 white sugar, 2/3 cup black cocoa powder, 3/4 tsp. baking powder, and 1/2 tsp. salt. Whisk everything until well combined. Set that aside.

3. Next, in a small bowl, add in your wet ingredients. 1/2 cup vegetable oil, 1/2 cup greek yogurt or sour cream, 1/2 cup buttermilk, 1 large egg, 2 tsp. vanilla extract, and 1/2 tsp. white vinegar. Whisk that until combined, and add the wet ingredients into the dry.

4. Mix the batter with a whisk. The batter will be very thick. Now add in 1/2 cup hot water and whisk until smooth.

5. Transfer the batter to your lined cupcake tin, and bake at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.

6. Let the cupcakes cool completely, while making the frosting.

7. To make the frosting add 4 oz. softened cream cheese to a medium-sized bowl, and sift in 1 cup powdered sugar, and 1/3 cup black cocoa powder. Add 1 tsp. vanilla extract, and beat until smooth and creamy. Separately, whip 1 cup heavy whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture.

8. Frost your cooled cupcakes, and top with optional halloween sprinkles for fun!

9. Enjoy!