Chocolate Cupcakes

1. Preheat the oven to 350°F (180°C) and prepare a cupcake tin with paper liners.
2. In a large bowl, mix and sift together the dry ingredients—cake flour, baking soda, black cocoa powder, and salt—then set aside.
3. In another large bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until smooth.
4. Alternately add the dry ingredients and the buttermilk in several additions, mixing until you have a dark, smooth cupcake batter.
5. Pour the batter into the liners, filling them no more than 3/4 full, and bake for about 15 to 17 minutes without opening the oven door, until the cupcakes are fully cooked in the center.
6. Carefully remove the chocolate cupcakes from the tin and let them cool completely on a wire rack.

Marshmallow Frosting

1. Cook the egg whites and sugar over a double boiler in a heatproof bowl set over a saucepan of simmering water on medium heat for about 4 minutes, until the sugar is dissolved.  
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed for about 10 minutes, until you have a smooth, firm frosting.  
3. Place the frosting in a large piping bag fitted with a large round tip.  
4. Pipe large dollops of frosting onto the cooled chocolate cupcakes to form ghost shapes.  
5. Melt some chocolate over a double boiler or in the microwave and transfer it to a small piping bag.  
6. Decorate the cupcakes with the chocolate to create eyes and a mouth for each ghost.  
7. Enjoy!