Preheat oven to 180°C. Line a 24-cupcake tin with paper liners.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.

In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Add to butter mixture alternately with milk, beating just until combined. Stir in chocolate chips.

Fill prepared cupcake tin three-quarters full with batter. Bake until a toothpick inserted into the centre of a cupcake comes out clean, about 20 minutes. Cool cupcakes on a wire rack before frosting.

To make the whipped cream frosting: In a large bowl, beat thickened cream and icing sugar together until stiff peaks form. Pipe frosting onto cooled cupcakes to form your ghosts and monsters! Place two chocolate chips or lollies on each for eyes. Enjoy!