Ghost Cupcakes

Directions

1. Set your oven to 350°F and line two 12-cup muffin pans with paper liners.
2. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
3. In the bowl of a stand mixer with a paddle attachment (or using a large bowl and hand mixer), beat the sugar and eggs on medium-high for 2–3 minutes until light and thick. Add the oil and vanilla and mix until well combined.
4. Gradually add half the dry ingredients to the wet ingredients, mixing on low until just combined. Then pour in half the milk and mix. Repeat with the remaining dry ingredients and milk, mixing until smooth. Scrape down the bowl and give one final stir.
5. Spoon the batter into the prepared cups, filling each about halfway. Bake for 18 minutes, rotating the pans halfway through. Let cool completely on a wire rack.
6. To make the frosting, combine the butter, powdered sugar, milk, vanilla, and salt in a large bowl. Using a hand mixer or stand mixer with paddle attachment, start mixing on low speed.
7. Once the sugar is incorporated, increase to medium-high and beat for 2 minutes until light and fluffy.
8. Fill a piping bag fitted with a large round tip with the frosting. Pipe tall, fluffy swirls onto each cupcake. Press two black sugar pearls into the frosting to create eyes. Serve and enjoy!