Ingredients:
- 1 ½ cups (192g) all-purpose flour
- ¾ cup (65g) Dutch-processed unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup (177ml) buttermilk, at room temperature
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup (177ml) boiling water or hot coffee
- 24 large marshmallows
- 12 ounces (340g) high-quality white chocolate chips or wafers
- 1 teaspoon coconut oil or vegetable shortening (optional)
- 1 tube black decorating icing or a food-safe edible marker
Instructions:
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Be careful not to overmix.
- Gradually pour boiling water (or hot coffee) into the batter, mixing gently. Batter will be thin.
- Portion batter into the prepared muffin liners, filling each about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Lay out parchment paper. Insert a toothpick into the base of each marshmallow.
- Microwave white chocolate in short intervals, stirring until smooth. Add oil/shortening if desired.
- Dip marshmallows into melted white chocolate, letting excess drip off. Place on parchment paper.
- Allow the white chocolate to set completely (about 20-40 minutes at room temperature or 5-10 minutes in the refrigerator).
- Use black decorating icing or an edible marker to draw faces on the marshmallows.
- Attach the marshmallow ghosts to the cooled cupcake bites with a small dab of melted white chocolate or frosting.