Courtesy: Matthew Mead

Ghost Cupcakes

Ingredients:
• 12 chocolate cupcakes
• 1 can chocolate frosting
• 1 can white frosting
• 24 mini chocolate chips

Directions:
• Place chocolate frosting in medium microwaveable bowl; microwave on high 10 seconds
• Stir; microwave in 10 second intervals or just until slightly melted (alternately use dipping chocolate)
• Working with one at a time, hold cupcake upside down and dip top into melted frosting or chocolate
• Tilt cupcake to let excess frosting drip off
• Let cupcakes stand until set
• Place white frosting in pastry bag with large round tip or in Ziploc with 1 inch cut off one corner of bag
• Pipe ghost shape onto each cupcake
• Add chocolate chips for eyes

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Spooky Hot Chocolate with Floating Eyeballs

Ingredients:
• 16 - large marshmallows
• 16 - black licorice candies
• 16 - lollipop sticks
• Hot Chocolate of your choice (enough for 8 mugs)

Directions:
• Make a slit in the center of each marshmallow; insert a piece of licorice candy into each slit
• Measure lollipop stick to ½ inch from the top of the mug; insert stick into bottom of marshmallow
• Pour hot chocolate into mugs; place two marshmallows in each much; serve immediately

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Wicked Witch Cupcakes

Ingredients:
• 12 cupcakes
• 1 can white icing, tinted light green
• 12 sugar cones
• 12 candy corn pieces
• 24 brown or black mini candies for eyes (mini M&M’s)
• 1 small bag of black licorice

Directions:
• With a paring knife or kitchen shears, snip licorice into thin pieces (about 8 – 2” ones for each cupcake); set aside
• Ice each cupcake with light green icing
• Place an inverted sugar cone on top of each cupcake, tilting cones slightly backward
• Press two candy-coated chocolates for eyes and one piece of candy corn to make the nose
• Insert licorice pieces into frosting, just below sugar cones, to make hair