Preheat the oven to 350-degrees and grease the muffin pan or use liners.

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

In a large mixing bowl, whisk together the buttermilk, eggs, food coloring vinegar, and vanilla. Slowly add the dry ingredients and mix until smooth.

Spoon the batter into the prepared muffin pans. Do not fill the cups more than 2/3’s full. Bake for 19-21 minutes until a tester comes out clean.

Remove from the oven and let set for 10 minutes before turning out onto a rack to cool completely.

Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy. Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.

Once you have added all the powdered sugar in to your mixture, add in the vanilla extract and then the hot water.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks.

When you bring it out of the refrigerator let it sit at room temperature for two hours. Then re-whip it for ten minutes to bring it back to life.

Bake the cupcakes and allow them to cool. While the cupcakes are cooling make the buttercream frosting.

Add a small amount of the blue food coloring at a time to the buttercream until you get the same blue color as the things hair.

Cut a small tip off the piping bag just large enough for the top of the piping tip to fit the hole. Fill the bag with the blue buttercream.

Place the piping tip flat against the cupcake, while gently squeezing the bag slowly pull up to create hair. Keep repeating this until the cupcake has a whole head of hair.