Preheat the oven to 350 degrees F and grease 12ct. cupcake tin.
In a medium bowl combine the ½ cup of softened butter, 2 eggs, milk, sugar and vinegar. Beat until smooth.
In a separate bowl combine the flour,baking soda, salt and cocoa powder. Mix well and slowly fold the dry ingredients into the wet ingredients stirring until smooth and all lumps are gone.
Pour the batter evenly into the cupcake tin and bake 19-21 minutes. Around 19 minutes insert a clean toothpick into the cupcakes and if it comes out clean they are done.
Allow the cupcakes to cool completely prior to decorating.
Once the cupcakes are completely cooled generously frost each one with white frosting. Place them on a baking sheet or large plate and set in the set for about 15 minutes so the frosting sets up a bit.
Put about 6 oz. of the Wilton black candy melts into a microwave safe dish. Heat in 20 second increments stirring every 20 seconds until melted. This should only take about 2 minutes with 6 oz.
Allow the melted chocolate to cool 3-4 minutes and scoop it into the small sandwich baggie. Make a small snip in the corner of the baggie and gently squeeze the chocolate out onto the cupcakes making 2 oval eyes, 2 small marks for a nose and a mouth. I filled in the eyes with chocolate and used the toothpick to fill in the eyes and smooth out as needed as needed.