Floating Ghost Cupcakes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1/3 cup canola oil
• 2 teaspoons pure vanilla extract
• 1/2 cup buttermilk
• Canned Chocolate Frosting
• 1 sleeve Oreos, crushed
• 1 package white fondant
• 1 package black fondant
• small suckers suckers
• Decorative gravestones

Instructions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners and set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until combined.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth.
4. Pour half of the wet ingredients into the dry ingredients.
5. Stir in half of the buttermilk gently then repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not over mix. The batter will be thin.
6. Pour or spoon the batter into the liners to the halfway point to avoid spilling over the sides, then bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. When the cupcakes are cool, spoon the frosting into a microwave-safe container and melt for 15-10 seconds, or until it’s melted and thick. Dip each cupcake top into the frosting and allow to set for a few minutes, then sprinkle with crushed Oreos.
8. Roll out the white fondant on waxed paper to a ? inch thickness. Using a glass with a 3-inch opening, punch out rounds in the fondant.
9. Place a sucker in the middle of each round and let the fondant drape over it, shaping the fondant by hand into a ghost, then stick into the middle of a cupcake.
10. Pinch a tiny piece of the black fondant and roll to make eyes, then gently press onto each ghost. Place a gravestone beside each ghost on the cupcake and enjoy!