Ghost Halloween Cupcakes

Directions

1. Preheat your oven to 350°F.
2. Line a 12-count muffin tin with paper liners and set aside.
3. In a stand mixer bowl, combine the softened butter, sugar, cocoa powder, and boiling water. Beat on low until smooth and the sugar dissolves.
4. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
5. In another bowl, beat the egg, then mix in the sour cream and vanilla extract until smooth. Set aside.
6. With the mixer on low, add half of the dry ingredients to the butter mixture. Then add the egg-sour cream mixture, followed by the remaining dry ingredients. Mix just until combined—do not overmix, or the cupcakes won't be moist and pillowy.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. In a stand mixer bowl, beat the softened butter and marshmallow fluff together until creamy and smooth.
11. Add the vanilla extract and heavy cream, and beat until fully incorporated.
12. With the mixer on low, slowly add the confectioners' sugar. Once incorporated, increase speed and beat for 1 minute until light and fluffy. Adjust consistency with more powdered sugar (if too thin) or more cream (if too thick). Add a pinch of salt if the frosting is too sweet.
13. Frost the cooled cupcakes using a piping tip (such as Wilton 12), then decorate with Halloween candy eyes or mini chocolate chips to create eyes and optional little 'boo' mouths.