For the vanilla buttercream:
For the ghost decoration:
Next, prepare the chocolate cupcakes:
Preheat oven to 375 degrees F.
In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
For the frosting:
Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency.
Spoon the frosting into a piping bag with no tip or a circular tip.
Swirl the frosting onto the cooled cupcakes.
Melt the candy melts with the shortening for 25 seconds, stir, and reheat if necessary.
Place a large marshmallow in the center of each cupcake and spoon 1-2 Tablespoons of the candy melts overtop. Use the back of a spoon to help the candy melts move if needed.
Repeat with the other ghost cupcakes. After each ghost has dried for about 5 minutes, attempt to attach the eyes – if the candy melts are still too soft, give it another couple minutes before re-attempting.
These cupcakes were a total hit at my daughter’s classroom celebrations and after the candy melts dry they are surprisingly sturdy – making them a fun lunch box addition, or take-home party treat!
For more adventures in baking with kids, check out:
Original article and pictures take http://lemonlimeadventures.com/ghoulish-ghost-cupcakes/ site