Makes 12 ghost cupcakes
115g butter, softened
175g caster sugar
2 large eggs
175 g self raising flour
15g cocoa powder
1 tsp baking powder
75g plain chocolate, melted
2 tbsp milk
Pinch of salt
For meringue Ghosts:
2 egg whites
100g caster sugar
White icing pen
Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.
To make the chocolate cupcakes, whisk the butter and sugar together. Add the eggs and whisk again. Add the remaining cake ingredients and whisk until light and fluffy.
Spoon into the cases and bake for about 20 to 25 minutes until well risen and just firm in the middle. Leave to cool.
Meanwhile, to make the meringue ghosts. Preheat the oven to 100C Fan / 120C / 250F / Gas Mark ½.
Line a baking sheet with baking paper. Whisk the egg whites until stiff using an electric hand whisk. Add the sugar a little at a time until you have a shiny stiff meringue.
Spoon into a piping bag. Pipe 12 ghost shapes onto the paper.
Bake in the oven for 1 hour until firm. Leave to cool.
Put the meringue ghosts on top of each cupcake. Stick eyes onto the ghosts using the white icing pen.