Preheat your oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix until well combined. Add eggs, milk, vanilla extract, and softened butter. Beat on medium speed for about 2 minutes until smooth.

Line a cupcake pan with paper liners. Fill each liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

While cupcakes cool, prepare the frosting. Beat together cocoa powder, confectioners' sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy.

Once cupcakes are cooled, spread frosting on each cupcake in a swirl to create a bat-winged shape.

Break chocolate wafer cookies in half to create wings and insert into the frosting of each cupcake.

Add candy eyes above the frosting and wings, pressing gently to secure.

Arrange the decorated cupcakes on a platter and serve.