Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.

Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.

Combine the milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.

With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).

Fill cupcake liners about ⅔ full with mixture and bake for 25 minutes or until a skewer comes out clean.

Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.

Smooth icing onto to the top of each cupcake with an offset spatula.

Puree strawberries in a blender or food processor until smooth.

Push through a strainer to separate seeds from liquid.

Over a medium heat, bring strained strawberry liquid to a boil, add icing sugar and corn starch and stir until thickened for around 2 minutes.

Allow to cool completely.

Pour a small spoonful of the strawberry blood over each cupcake, letting it drip down the sides.

Top each cupcake with a gummy eyeball.