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1
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
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2
Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
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3
In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy.
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4
Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined.
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5
Add dry ingredients to the wet and blend until smooth and thoroughly combined.
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6
Divide batter among the cupcake tins, filling 2/3 of the way full.
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7
Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean.
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8
Let cool completely on a wire rack before frosting.
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9
In a medium bowl beat cream cheese and butter together until smooth and creamy.
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10
Stir in the vanilla extract.
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11
Add powdered sugar, 1 cup at a time, until desired consistency is reached.
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12
Stir in food coloring and mix until you get a light pink hue.
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13
Frost cupcakes with cream cheese frosting.
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14
Frost half a marshmallow and place on each cupcake for the snout.
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15
Adorn pink gummy candies in appropriate ear locations curved side in.
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16
Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.
