Halloween Ghost Cupcakes

Directions

1. Preheat oven to 375°F. Line a muffin pan with Halloween-themed liners.
2. Sift together flour, baking powder, baking soda, cocoa powder, and salt in a large bowl. In another bowl, cream butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, beating well after each, then stir in vanilla.
3. Add flour mixture alternately with milk, beating well. Fill liners 3/4 full. Bake 15-18 minutes until a toothpick inserted comes out clean. Cool.
4. For frosting: beat softened butter with 2 cups icing sugar. Add 2 tablespoons heavy cream and vanilla. Gradually add remaining icing sugar (1/2 cup at a time) until desired consistency.
5. Transfer frosting to a piping bag with a circular tip or no tip. Swirl onto cooled cupcakes.
6. Melt white candy melts with shortening in microwave for 25 seconds, stir, repeat if needed until smooth.
7. Place one large marshmallow in center of each cupcake. Spoon 1-2 tablespoons melted candy over marshmallow, using spoon back to help coat.
8. Repeat for all ghosts. Let set for about 5 minutes.
9. Attach two candy eyes to each ghost. If candy is still too soft, wait a few more minutes before trying again.