Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
2. In a large bowl, whisk the flour, baking soda, baking powder, and salt together.  In a separate bowl, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 3 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla extract and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions.  Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
4. Divide the batter into the prepared cupcakes pans, filling about 2/3 full. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

GHOST FACES

1. Use Wilton piping tip #7 to cut out ghost eyes and Wilton piping tip #12 to cut out ghost mouths.
   
2. Roll out a small amount of black fondant on to a cutting board dusted with a cornstarch and flour mixture. Cut out at least 24 eyes with tip #7, and at least 12 mouths with piping tip #12. Make a few extra just incase. Let the pieces dry out a little before applying them to the frosting. They are easier to handle that way.
   

FROSTING

1. Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
2. Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.

ASSEMBLE

1. Fit a piping tip #808 in a piping bag. Fill bag with frosting. Pipe dollops on each cupcake. Carefully place ghost face pieces on 12 of the cupcakes, using a toothpick or wooden coffee stir to press and adhere to the frosting. On the remaining 12 cupcakes use festive sprinkles. Serve immediately.