Ghostly Cupcakes

Ingredients

• For cupcakes:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• For frosting:
• 1 stick unsalted butter, at room temperature
• 2 cups confectioners' sugar
• 2 teaspoons milk
• 1 cup marshmallow fluff
• 36 dark chocolate baking chips

Directions

1. Make the cupcakes: Heat the oven to 350 degrees F, and set cupcake holders in the cupcake tin. In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and salt until evenly blended.
2. In a large bowl, beat the butter with the sugar until the mixture looks light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Add the vanilla extract and mix just until combined.
3. Beat in 1/2 of the flour mixture, then beat in the sour cream. Add the rest of the flour mixture and beat to combine. Pour the batter into the cupcake holders.
4. Bake for about 25 minutes, until a cake tester comes out clean.
5. Make the frosting: In a medium bowl, beat the butter for 1 minute. Add the confectioners' sugar and milk, and beat until smooth. Add the marshmallow fluff and beat until thoroughly combined. If the frosting needs it, keep mixing until it reaches the right fluffy consistency.
6. Frost each cupcake. Cut 24 of the baking chips in half. Place 2 halves on each cupcake for eyes, then add 1 whole chip underneath for the mouth.