Preheat the oven to 180C (350C).

Put the butter an sugar in a mixing bowl and mix till pale and fluffy. This should take 2-3 minutes.

Add the eggs one at a time, mixing well between each and not forgetting to scrape down the sides of the bowl with a spatula.

Add the vanilla extract, the red food colouring and the buttermilk and mix until evenly coloured.

In another bowl sift together the flour, cocoa powder, salt and bicarbonate of soda and baking powder.

Add the sifted dry ingredients to the wet batter and mix until well combined.

Divide mixture between paper cases and bake on the middle shelf of the preheated oven for about 20 minutes or until well risen and an inserted skewer comes out clean.

Allow to cool in the cake tin for a few minutes before transferring to a wire rack to cool.

FOR THE CREAM CHEESE FROSTING:

While your cakes are cooling put the soft cheese and butter in a clean, medium mixing bowl and beat together with a wooden spoon until smooth and thoroughly blended.

Beat in the vanilla extract and sift in the icing sugar and beat again until the frosting is smooth and creamy.

Add the desired amount of black food colouring paste to achieve the depth of colour desired.

Put the frosting into a piping bag and chill in the fridge until your cakes are cool enough to decorate.

Prepare your wings by separating the Oreo biscuits and cutting each side in half. Scrape off the inner cream filling and if you don't have ready made googly eyes you can use this cream filling to shape some eyes for your bats then dot the centres with black food paste using a toothpick.

Once the frosting has chilled for a while you can pipe onto the cooled cupcakes then insert each cake with a pair of oreo wings and googly eyes.