Ghost Cupcakes

Directions

1. Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
2. In a large bowl, combine the cake mix, cooled coffee, melted butter, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Fold in the mini chocolate chips. Divide the batter evenly among the muffin cups, filling each about half full. Bake according to package directions, or until a toothpick inserted in the center comes out clean, about 18–20 minutes. Let the cupcakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
3. For the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, beating until combined. Add the vanilla extract. Increase speed to medium and beat for 2 minutes until light and fluffy. On low speed, gradually beat in the heavy cream. Then beat on medium speed for 1 minute until fluffy.
4. Transfer the frosting to a large pastry bag fitted with a large round piping tip (about 1/2 inch in diameter). Pipe the frosting onto each cupcake in three stacked flat round dollops: the base dollop about 2 1/2 inches in diameter, the middle slightly smaller, and the top dollop about 1 inch in diameter.
5. Press two mini chocolate chips into the top dollop of each cupcake to form the ghost's eyes. Store in a cool place until serving, or refrigerate for up to 24 hours. Remove from the refrigerator 1 hour before serving.