Ghost Cupcakes

Directions

1. Heat your oven to 350°F and line a muffin pan with paper liners.
2. Chop the bittersweet chocolate bar into small pieces, place in a microwave-safe bowl, and microwave at 50% power for 2 minutes. Stir, then continue microwaving in 30-second bursts until fully melted. Set aside to cool.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. In another bowl, beat the butter and sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and cooled melted chocolate, then beat for another 30 seconds.
5. Add half the buttermilk and beat for about 20 seconds. Mix in half the dry ingredients, then the remaining buttermilk and hot water, beating just until combined. Finally add the rest of the dry ingredients and beat on low speed until smooth.
6. Fill the muffin liners halfway. Bake for 17-19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
7. In a mixing bowl, beat the butter on high speed for 3 minutes until light and creamy.
8. Sift in the cocoa powder and 3 cups of powdered sugar (sifting prevents clumps and makes the frosting fluffy). Beat on low speed until combined and thick.
9. Mix in the heavy cream, vanilla, and salt until incorporated.
10. Add the remaining 1-2 cups of powdered sugar and mix on low. If the frosting is too thick, beat in an extra tablespoon of heavy cream.
11. Fit a piping bag with a large star tip (like Wilton 1M) and pipe the frosting onto each cupcake in a swirl.
12. Place a large marshmallow on top of each frosted cupcake.
13. Empty the can of white frosting into a microwave-safe bowl and microwave for 15-30 seconds until it becomes runny.
14. Spoon the runny icing over each marshmallow, letting it drip down and cover the marshmallow completely.
15. Wait a few minutes for the icing to set slightly, then press candy eyeballs onto each ghost.
16. Use black writing icing to draw a mouth on each ghost cupcake.