Spooky Ghost Cupcakes

Directions

1. Set your oven to 325°F. Place paper liners in your cupcake pans and set them aside.
2. In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until everything is combined.
3. Add the eggs, buttermilk, hot water, vegetable oil, and vanilla. Beat on low until partially mixed, then scrape the bottom and sides of the bowl. Increase the speed to medium-high and beat until the batter is very smooth and uniform.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the pans cool on wire racks for about 10 minutes, then remove the cupcakes and let them cool completely.
5. For the frosting, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, stopping to scrape down the sides of the bowl as needed. Beat in the vanilla, then add the milk one tablespoon at a time until the frosting is stiff and holds its shape well.
6. To create the ghost decorations, transfer the frosting to a large piping bag or a zip-top bag. You can use a large round decorating tip or simply snip off a corner of the bag to make a large opening. Pipe the frosting onto the cupcakes in large, even circles, starting at the outer edge and working inward and upward. When you reach the center top, pull the bag away in one quick, smooth motion. Decorate with chocolate chips, candy eyes, sprinkles, or other treats as desired. Enjoy!