Making Halloween Cupcakes is Like Riding a Broom

Directions

1. In a large bowl, whisk together the pumpkin bread and muffin mix along with the eggs, oil, and water until smooth.
2. Fold in the 72% cacao dark chocolate chips so they are evenly distributed throughout the mixture.
3. Spoon the batter into green and white striped paper cupcake liners, or use black liners if you prefer, and bake them until they are fully set.
4. Prepare the Swiss Meringue Buttercream Frosting by gathering your unsalted butter, sugar, egg whites, and vanilla.
5. Place the egg white and sugar combination over a double boiler, using a thermometer to ensure it reaches exactly 160 degrees.
6. Once heated, mix in the butter and vanilla, then whip the blend until it reaches the desired consistency.
7. Stir in the black food coloring to achieve a dark hue, keeping in mind that this can be tricky and might result in a gray, greenish, or blue tint instead.
8. Trim the green and white striped paper straws down to about 3 inches in length, then create a small notch at each end.
9. Find or draw a witch shoe template, trace the design onto black card stock, and carefully cut out both a left and a right shoe.
10. Slide the paper shoe into the notch you created at the top of the straw.
11. Insert the straw, with the shoe attached, directly into the center of each frosted cupcake.
12. Finish the look by arranging any remaining Halloween decorations, such as tombstones and spiders, around the cupcakes.