1. Preheat oven to 350°F (175°C) and line a 12-cup pan with black liners

2. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl

3. Beat softened butter and sugar until pale and fluffy

4. Add eggs one at a time and stir in vanilla extract

5. Alternate adding dry mix and milk to the butter mixture until smooth

6. Fill liners two-thirds full and bake 18–20 minutes until a toothpick comes out clean

7. Cool cupcakes on a rack for at least 5 minutes before removing from pan and cooling completely

8. Beat butter for frosting with powdered sugar until stiff peaks form, adding cream sparingly and white gel coloring

9. Pipe ghost shapes with a large round tip or place marshmallow ghosts with a dab of frosting

10. Add edible eyes or mini chocolate chips before frosting sets

11. Optionally decorate with sugar dust, fondant details, spider web toppers, or cookie gravestones

12. Store cupcakes in an airtight container at room temperature for up to two days