Put cocoa powder, flour, baking soda, baking powder, and salt in a bowl whisking until thoroughly combined. Set aside.

In another bowl, add the eggs, granulated sugar, brown sugar, oil, and vanilla whisking until completely smooth.

Add half of the wet ingredients into the dry ingredients. Now add half of the buttermilk.

Gently whisk together all of the above ingredients.

Now add the rest of the wet ingredients and buttermilk. Stirring to combine. The batter will be a little thin.

Scoop batter into cupcake paper liners until 3/4 full.

Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Allow to cool for 10 minutes while in the cupcake pan. Remove from the cupcake pan placing on a wire rack until completely cool.

For the frosting, cream the butter and powder sugar until it looks light and creamy.

If it's not creaming together well, add several drops of heaving whipping cream until it does.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. If not, then add more powder sugar 1/2 C at a time, mix well, and test again.

If ready, scoop the frosting into a pastry bag with a round tip. Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

For the knife topping, drip some red gel onto the sides of the frosting.

Stick the candy knife in the center of the frosted cupcake.