Method
- First off, make the buttermilk. In a jug, mix the whole milk and lemon juice together. Set aside for 10 mins.
- Preheat the oven to 180C and line a cupcake tray with 12 cupcake cases.
- In a large mixing bowl, combine the flour, cocoa powder and baking powder.
- In a small bowl, whisk together the eggs, caster sugar, light brown sugar, oil and vanilla extract.
- Pour half of the egg mixture and half the buttermilk into the flour. Gently whisk until partially combined.
- Add the remaining egg mixture and buttermilk. Mix until a loose batter forms.
- Divide the batter between the 12 cases, only filling each to halfway.
- Bake for 18-20 mins or until knife comes out clean. Remove from oven and allow to cool completely before decorating.
- For the meringues, set the oven at 100C and line a baking tray with parchment paper.
- In a stand mixer or with an electric whisk, beat the egg whites with a pinch of salt until mixture is foamy and holds soft peaks.
- Next add the sugar gradually, one tablespoon at a time, whisk until the meringue is thick.
- Add meringue mixture into a piping bag, pipe ghost shapes onto the baking tray for your desired ghost look!
- Then bake your ghosts for around 1 and half hours until the meringues feel dry.
- Using the black icing, draw eyes and mouths onto each ghost
- Finally serve with chocolate frosting and enjoy!
