2 cups All Purpose Flour
2 cups Granulated Sugar
¾ cup Cocoa Powder
¼ tsp SOOC Himalayan Pink Sea Salt
2 tsp Baking Soda
2 Eggs, lightly beaten
1 tsp + ½ tsp Vanilla Extract
⅔ cup SOOC Blood Orange Olive Oil
2 cups boiling Water
1 cup Heavy Whipping Cream
1 cup + extra for decorating Bittersweet Chocolate Chips
1 Tbsp SOOC Dark Chocolate Balsamic Vinegar
1 cup (2 sticks) softened Butter
1½ cups Confectioners Sugar
1 cup Marshmallow Fluff
Preheat oven to 350°F. Line a muffin tray with cupcake liners.
In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa powder, Himalayan Pink Sea Salt, and the baking soda. Mix with the whisk attachment. Add the eggs, 1 tsp of the vanilla extract, and the Blood Orange Olive Oil. Mix gently to incorporate the ingredients.
With the mixer still running, slowly pour in the boiling water until combined. Pour into prepared muffin tin and bake for 18-20 minutes. The cupcakes will be ready when you poke the cupcake with a toothpick and it comes out clean.
While the cupcakes are baking, pour the heavy whipping cream into a saucepan and warm on low heat, careful not to boil or scald. Once warm, add the chocolate chips and stir until completely melted. Add Dark Chocolate Balsamic Vinegar, stir and let cool.
Once cupcakes have cooled, cream the butter and ½ tsp vanilla in the stand mixer until fluffy. Slowly add in the confectioners sugar until thoroughly mixed. Fold in the marshmallow fluff.
Transfer the marshmallow frosting into a piping bag with a round tip. Refrigerate.
Once the cupcakes and chocolate ganache has cooled, carefully spoon the ganache onto each cupcake to cover the tops.
Remove the marshmallow frosting from the refrigerator, and frost each cupcake, making a small mound on the top of each one. Use the mini chocolate chips for the ghosts eyes, and regular sized chocolate chips for their mouths!
Refrigerate until ready to serve!