Ghost Cupcakes

Directions

1. Set the oven to 350°F and prepare two standard 12-cup muffin pans by inserting paper liners.
2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt using a whisk. Reserve for later.
3. Place sugar and eggs in the bowl of a stand mixer with paddle attachment (or use a large bowl and hand mixer). Beat on medium-high for 2-3 minutes until the mixture becomes lighter and thicker. Pour in oil and vanilla, then mix until well combined.
4. Add half the dry mixture to the wet ingredients and mix on low speed until just combined. Pour in half the milk and mix again. Repeat with the remaining dry ingredients and milk, mixing after each addition. Scrape down the bowl with a spoon and give one final mix.
5. Spoon batter into the lined cups, filling them slightly less than half. Bake for 18 minutes, turning the pans around halfway. Once baked, transfer to a wire rack and let cool thoroughly.
6. For the frosting, use a large bowl with a hand mixer or a stand mixer with paddle attachment. Combine butter, powdered sugar, milk, vanilla, and salt, then start mixing on low speed.
7. When the sugar is nearly blended, increase speed to medium-high and whip for an additional 2 minutes until the frosting is airy and smooth.
8. Fill a piping bag with a large round tip with generous amounts of frosting. Twist the bag closed and pipe tall, dramatic swirls onto each cupcake. Press two black sugar pearl sprinkles into the frosting to create eyes. Serve and enjoy!