1. Prepare the Cupcake Batter:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually alternate adding the dry ingredients and buttermilk/cream soda, mixing until just combined.

2. Bake the Cupcakes:

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Butterbeer Frosting:

1. In a large bowl, beat butter until smooth.
2. Gradually add powdered sugar, mixing well.
3. Pour in cream soda and vanilla extract, then beat until fluffy and smooth.

4. Decorate the Cupcakes:

1. Pipe frosting onto completely cooled cupcakes.
2. Dust with edible silver or gold glitter for a moonlit effect.
3. Sprinkle crushed graham crackers around the edges to resemble the forest floor.
4. Garnish with chocolate leaves or vines for a truly Forbidden Forest touch.