Halloween Ghost Cupcakes

Directions

1. Get your oven heating to 375°F and line a muffin tin with Halloween-themed cupcake liners.
2. Sift the flour, baking powder, baking soda, cocoa, and salt into a large bowl and set aside. In another bowl, beat the butter and sugar together until light and fluffy, roughly 2 minutes. Add the eggs one by one, beating thoroughly after each, then mix in the vanilla.
3. Alternate adding the flour mixture and the milk, beating well. Fill each liner about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
4. Put the softened butter in a bowl and beat in 2 cups of icing sugar. Add 2 tablespoons of heavy cream and the vanilla. Gradually add the remaining icing sugar, about ½ cup at a time, until the frosting reaches your preferred consistency.
5. Transfer the frosting to a piping bag (with no tip or a circular tip) and pipe a swirl onto each cooled cupcake.
6. Melt the candy melts and shortening together in the microwave for about 25 seconds, then stir. Heat for additional short bursts if needed. Place a large marshmallow on each cupcake and spoon 1–2 tablespoons of the melted candy over the marshmallow. Gently use the back of a spoon to spread the coating if it doesn't flow on its own.
7. Repeat for all cupcakes. Let the candy coating set for about 5 minutes, then press on the candy eyes. If the coating is still too soft, wait a few more minutes before attaching.