Preheat oven at 350 degrees F.

Combine flour, baking soda, baking powder, cocoa powder, and salt in large mixing bowl.

Using an electric mixer, combine sugar, brown sugar, eggs, oil, and vanilla extract in separate mixing bowl.

Add egg mixture to flour mixture. Add milk. Combine with electric mixer until ingredients are just evenly distributed.

Line baking pan with mini cupcake liners. Fill each liner about halfway full with batter.

Bake for approximately 12 minutes. Repeat this process until all batter has been baked. Add a second mini cupcake liner to all cupcakes. This will make each cupcake really pop!

Using an electric mixer, cream butter. This may take 1 to 3 minutes.

Add heavy whipping cream, vanilla extract, and powdered sugar to creamed butter. Mix on low speed. Gradually increase mixer speed. Continue to mix for 2 to 4 minutes.

Fill icing bag with buttercream frosting.

Using the flat side of #47 Wilton Tip, draw frosting strips across each cupcake randomly. You may want to add candy eye balls prior to icing, or you can add them after.

Serve and enjoy!