Ghost Cupcakes are perfect for this year's Halloween party! They come together with a simple chocolate cupcake batter, a great big swirl of vanilla buttercream frosting, and black pearl sprinkles or miniature chocolate chips for eyes!
Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside until ready to use.
Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened. Add the oil and vanilla and mix until evenly incorporated.
Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again. Add the remaining dry ingredients, mix on low, and add the remaining milk. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
Fill the baking cups just under halfway full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process. Remove from the oven and allow to cool completely on a wire rack.
For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter to the bowl, along with the powdered sugar, milk, vanilla, and salt, and begin mixing on low.
Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy.
Add big scoops of the icing into a piping bag fitted with a large round tip. Twist the bag shut and big, high swirls onto the tops of the cupcakes. Press two black sugar pearls into the frosting for eyes, serve, and enjoy!
The Anthony Kitchen