Halloween Ghost Cupcakes

Directions

1. Set your oven to 350°F (175°C). Place paper liners in a cupcake pan and set aside.
2. In a double boiler (a heatproof bowl set over a pot of simmering water, with the bowl not touching the water), melt the butter and semi-sweet chocolate together. Stir until smooth, then remove from heat and let cool slightly.
3. In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt until evenly combined.
4. In a separate bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Add the slightly cooled butter-chocolate mixture and beat until incorporated. Alternately add half the flour mixture, then half the buttermilk, repeating until all ingredients are mixed in. Stir just until combined; avoid overmixing.
5. Divide the batter evenly among the cupcake liners. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
6. In a mixing bowl, beat the 2 sticks of butter together with the vanilla essence until creamy.
7. Gradually add the confectioners sugar, beating continuously, until the frosting reaches your desired thickness and sweetness.
8. Transfer the frosting to a piping bag, or to a resealable freezer bag with a small corner snipped off.
9. Pipe the frosting onto the cooled cupcakes in concentric circles to form a ghost shape. Press candy eyes into the frosting and add a mouth shape. Refrigerate to set the frosting.