Ghost Cupcakes

Directions

1. Heat your oven to 350°F. Place paper liners into a muffin pan.
2. Cut the bittersweet chocolate bar into small pieces. Put them in a microwave-safe bowl and microwave at 50% power for 2 minutes. Stir, then continue microwaving in short bursts until completely melted. Let it cool.
3. In a bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
4. In another bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes until light and fluffy. Add the eggs and the cooled melted chocolate, then beat for 30 seconds.
5. Add half of the buttermilk and beat for about 20 seconds. Add half of the dry ingredients and beat. Then add the remaining buttermilk and the hot water, beating just until combined. Finally, add the rest of the dry ingredients and beat on low speed until just mixed.
6. Spoon the batter into the liners, filling each about halfway. Bake at 350°F for 17 to 19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
7. In a mixing bowl, beat the butter on high speed for 3 minutes.
8. Sift in the cocoa powder and 3 cups of powdered sugar. Sifting helps remove clumps and makes the frosting light and fluffy. Beat on low speed until thick and combined.
9. Add 3 tablespoons of heavy cream, the vanilla extract, and ½ teaspoon of salt. Mix well.
10. Add 1 to 2 more cups of powdered sugar, mixing on low speed. If the frosting is too thick, beat in an extra tablespoon of heavy cream.
11. Fit a piping bag with a large star tip (like Wilton 1M). Pipe the frosting onto the cooled cupcakes in a swirl pattern.
12. Place a large marshmallow on top of each frosted cupcake.
13. Scoop the store-bought white frosting into a microwave-safe bowl. Microwave for 15 to 30 seconds until it becomes runny.
14. Spoon the melted frosting over each marshmallow, letting it drip down and completely cover the marshmallow.
15. Wait a few minutes for the frosting to set up, then press candy eyeballs onto each ghost.
16. Use black writing icing to draw a mouth on each ghost.