• Preheat oven to 350 degrees Line a 12 cup muffin tin with cupcake liners and set aside.
• In the bowl of a stand mixer, combine the butter and sugar until smooth.
• Add all four eggs, and mix until fluffy and well-combined.
• Add the salt, cocoa, and vanilla, mix until combined.
• Add the flour and mix on low speed until mixture is combined. It will be thick.
• Fill each cupcake liner about two-thirds full and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and cool in pan for 10 minutes before moving to a cooling rack to cool completely before frosting.

To make the frosting:

• In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and add the powdered sugar. Mix on low speed until the powdered sugar begins to incorporate, then turn the mixer up to medium speed and continue beating. Then mix in the vanilla and heavy cream. You can always add more cream, 1 tablespoon at a time, if you need to thin it out some.
• Spread or pipe the frosting on to your cupcakes and decorate with sprinkles, ghost toothpicks and candies!