Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup white sugar
• 0.5 cups butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
5. 5 Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
6. 6 Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.

Nutrition per serving