Boo! These easy ghost cupcakes are simple to decorate and the perfect treat for your Halloween party. My favorite no-fail chocolate cupcake is topped with a swirl of marshmallow frosting and a chocolate face is piped on for spooky cuteness.
Preheat the oven to 350 degrees and line 2 - 12 cup muffin tins with cupcake liners.
Add buttermilk, eggs, and oil to the dry ingredients and mix well until combined.
Place all ingredients except marshmallows in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.
Beat with an electric mixer until very thick and glossy, at least 7-8 minutes. A candy thermometer inserted into the mixture should read 160 degrees.
Remove from heat and beat for an additional 7-8 minutes, until cooled and very thick. The bottom of the bowl should feel room temperature, not warm. If it is still warm, continue beating.
Fill a piping bag fitted with a large round tip about 2/3 full with marshmallow frosting. Pipe frosting in concentric circles on top of the cupcake, creating a peak.
Place the melted chocolate into another piping bag fitted with a small round pastry tip (#2). Pipe eyes and a mouth on each cupcake.
Special equipment needed: 24 cupcake liners, pastry bags, large round pastry tip, #2 round pastry tip
If you don't have pastry tips, simply cut a wider hole at the end of a pastry bag for the frosting, and just the tip for the chocolate face.