Ingredients

• 0.5 cups milk
• 1 tablespoon white vinegar
• 0.5 cups unsalted butter , at room temperature
• 10 tablespoons white sugar
• 2 teaspoons vanilla sugar
• 2 large eggs
• 0.75 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 1 pinch salt

Instructions

1. 1 Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.
3. 3 Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. 4 Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
6. 6 Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting orange with a few drops of food coloring.
7. 7 Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur.
8. 8 Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.

Nutrition per serving