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Ingredients Method Notes

Ingredients
  

  • For the Chocolate Cupcakes:
  • * 1 cup all-purpose flour
  • * 1/3 cup unsweetened cocoa powder
  • * 1 teaspoon baking powder
  • * 1/2 teaspoon baking soda
  • * 1/4 teaspoon salt
  • * 2/3 cup granulated sugar
  • * 1 large egg
  • * 1/2 cup milk
  • * 1/4 cup vegetable oil
  • * 1 teaspoon vanilla extract
  • * 1/2 cup hot coffee or hot water
  • For the Ghost Frosting:
  • * 1 cup unsalted butter softened
  • * 3 to 4 cups powdered sugar
  • * 2 tablespoons heavy cream or milk
  • * 1 teaspoon vanilla extract
  • * Pinch of salt
  • For Decoration:
  • * Candy eyes or black decorating gel

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Add the egg, milk, oil, and vanilla extract. Mix until combined.
  4. Slowly stir in the hot coffee or hot water until the batter is smooth and thin.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes from the pan and allow them to cool completely on a wire rack.
  8. To make the frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
  9. Add the cream, vanilla extract, and salt. Beat until the frosting is light, fluffy, and easy to pipe.
  10. Transfer the frosting to a piping bag fitted with a large round tip.
  11. Pipe ghost shapes onto each cooled cupcake by creating a large base swirl and then stacking smaller swirls on top to form a ghost.
  12. Add candy eyes or use black decorating gel to create ghost faces.
  13. Serve immediately or store in an airtight container for up to 3 days.

Notes

* Make sure the cupcakes are completely cool before decorating. Warm cupcakes will cause the frosting to melt and lose its ghost shape.
* For the cleanest ghost design, use a large round piping tip. A smooth tip creates the classic ghost look much better than a star tip.
* If the frosting feels too soft for piping, refrigerate it for 10 to 15 minutes before decorating.
* Mini candy eyes work best because they help the ghosts look more realistic and prevent the decorations from sliding down the frosting.
* You can use a boxed chocolate cake mix if you're short on time. The ghost decorations will still look adorable.
* Store decorated cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
* For a fun Halloween display, place the cupcakes on a black serving tray and sprinkle the platter with Halloween-themed sprinkles.
* Add a small chocolate cookie crumb "graveyard" around the ghosts for an extra spooky presentation.
* These cupcakes can be baked a day ahead and decorated the next day to save time before a party.
* Leftover frosting can be tinted orange, purple, or green and used on other Halloween treats.