Preheat the oven to 350 degrees. Line a standard cupcake tin with liners and set aside.

In the bowl of a stand mixer, beat the butter until smooth.

Add the sugar and cream until combined.

Add in the eggs and vanilla - mixing well until combined. Scrape the sides often.

Add in the remaining dry ingredients - flour, salt, powder, soda and cocoa powder. Mix until combined and smooth.

Add the red food coloring and mix well - scraping the sides as needed until thoroughly combined.

Divide between the cupcake liners and fill until about ⅔ full.

Bake in the preheated oven for 20-25 minutes or until the center is set. Allow to cool before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter and the cream cheese. Mix until smooth.

Add in the vanilla, salt and about half of the powdered sugar. Mix on low until smooth.

Scrape the sides and then add in the remaining powdered sugar and mix on low until combined.

Bump up the speed to medium and whip the frosting for about a minute until smooth and fluffy.

Reserve about ½ a cup of frosting in a small bowl and tint red. Place the frosting in a piping bag and set aside.

Transfer the remaining frosting to a piping bag fitted with a large round tip. Set aside.

To assemble - decorate only once cupcakes are cool. Pipe a large round mound of frosting in the center of each cupcake.

Pipe squiggly lines from the center of the cupcake and down the sides, about 4-5 per cupcake to make it look like blood-shot eyes.

Place an eyeball candy in the center of each cupcake and press into the frosting to secure.