Q1: What is the absolute, number one secret to creating the perfect, smooth, 3D frosting ghost?

The secret is the brilliant "pipe, flip, press, and chill" method! By piping a dollop of frosting and then flipping the cupcake upside down onto a piece of parchment paper, you are using the weight of the cupcake to create a perfectly smooth, flat bottom for your ghost. Then, chilling the cupcakes until the frosting ghost is completely firm is the non-negotiable step that allows you to easily peel it off the parchment without a single smudge.

Q2: What is black cocoa powder, and is there a good substitute if I can't find it?

Black cocoa powder is a type of "ultra-Dutched" cocoa that has been treated with an alkali to give it a stunning, near-black color and a very smooth, non-bitter flavor (it's the secret to an Oreo® cookie's color!). If you cannot find it, you can substitute it with a high-quality, regular Dutch-process cocoa powder . Your cupcakes will be a deep reddish-brown instead of black, but still absolutely delicious.

Q3: Can I make these Halloween cupcakes ahead of time for a party?

Yes, this is a perfect make-ahead party dessert! You can bake the cupcakes and prepare the frosting up to 2 days in advance. It is best to assemble and decorate the cupcakes on the day of your party for the freshest and most impressive result.

Q4: What is the best way to fill a piping bag without making a mess?

A great and simple trick is to place your piping bag, with the tip already in it, into a tall drinking glass . You can then fold the top edges of the bag down and over the rim of the glass. This will hold the bag open for you, leaving both of your hands free to easily scoop the frosting into the bag.

Q5: Can I make this recipe without a stand mixer?

Of course! You can easily make both the cake batter and the frosting in a large bowl with a good electric hand mixer .

Adorable Ghost Cupcakes (with Black Cocoa!)

A festive recipe for ‘Black Cocoa Ghost Cupcakes,’ a perfect treat for Halloween. The base is a rich and intensely dark chocolate cupcake made with black cocoa powder and bloomed with coffee for a deep flavor. The cupcakes are topped with a simple vanilla buttercream frosting. A unique decorating technique is used to create the ghost shape: a base layer of frosting is covered in black sanding sugar, then a dollop of white frosting is piped on top and flattened to create a ghost shape, which is then finished with a piped-on face.

Author: Grace

Ingredients

For the Cupcakes:
Nonstick cooking spray
1 cup all-purpose flour
1/2 cup unsweetened black cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 ounces semisweet chocolate, chopped
1 tablespoon instant coffee granules
3/4 cup boiling water
1/3 cup sour cream
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
1 1/4 cups granulated sugar
For the Frosting & Decoration:
1 stick (8 tablespoons) unsalted butter, at room temperature
4 cups confectioners’ sugar
1/4 teaspoon kosher salt
1/4 cup whole milk
1 teaspoon pure vanilla extract
Black sanding sugar
Black gel icing

Instructions

Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with liners and spray them.
In a medium bowl, whisk the flour, cocoa powder, salt, baking soda, and baking powder.
In another bowl, combine the chopped chocolate and instant coffee. Pour the boiling water over top, let sit for 5 minutes, then whisk until smooth. Whisk in the sour cream, oil, and vanilla.
In a stand mixer, beat the eggs and sugar on medium-high speed for 4 to 5 minutes, until light and fluffy.
On low speed, beat in the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour.
Divide the batter among the cupcake liners. Bake for 22 to 25 minutes. Let the cupcakes cool completely on a wire rack.
Make the Frosting and Decorate: In a stand mixer, beat the butter, confectioners’ sugar, and salt on low speed. Add the milk and beat until smooth. Transfer 3/4 cup of the frosting to a piping bag.
Spread the remaining frosting from the bowl over the tops of the cooled cupcakes. Pour the black sanding sugar onto a plate and dip the frosted cupcakes upside down into the sugar to coat them completely.
Working one at a time, pipe a lima bean-shaped dollop of frosting from the piping bag into the center of each cupcake. Flip the cupcake upside down onto a parchment-lined pan and gently press to flatten the dollop into a ghost shape.
Repeat with the remaining cupcakes, then refrigerate them upside down for 30 minutes to 1 hour, until the frosting is hardened.
Carefully peel the cupcakes off the parchment. Use the black gel icing to pipe eyes and a mouth onto each ghost.

Notes

‘Blooming’ the cocoa powder and coffee in hot water is a key step that intensifies the deep chocolate flavor of the cupcakes.
The unique decorating technique of pressing the piped frosting upside down is what creates the smooth, flat ghost shape.
Chilling the decorated cupcakes is crucial for the ghost frosting to harden and set.

Find it online: https://www.eatswithsoul.com/adorable-ghost-cupcakes/