Ghost Cupcakes

Cut the pumpkin in half and bake it on a baking sheet for about 25 minutes, until it is soft.

Separately, break the eggs into a bowl and mix with an electric whisk. Add the sugar, continuing to mix with the whisk.

Blend the cooked pumpkin pulp with some seed oil until you get a smooth and creamy mixture.
Add some of it to the egg mix, also adding the melted butter and milk, and mix with the electric whisk.

Sift the flour and baking powder onto the mixture and mix with a spatula until you get a smooth and lump-free dough.

Take about 1/3 of the dough and add the cocoa powder to it.

Prepare a 12 muffin tin with paper cups. Fill the cups 3/4 full by pouring in first a heaped tablespoon of the basic dough and then about a teaspoon of the cocoa dough.

Draw on the muffins with a toothpick before baking in a preheated fan oven at 170°C for 20/25 minutes.
Once cooked, remove the muffins from the mould and let them cool.

Prepare the frosting by mixing with the whisk at medium speed the butter at room temperature, half dose of icing sugar, milk at
room temperature and vanilla essence.

Mix until the ingredients are well blended together, then gradually add the remaining icing sugar.

Mix until you get a smooth and creamy cream that you will transfer to a piping bag with a star nozzle to garnish your cupcakes.

Finally, with the chocolate chips create the eyes of your ghost cupcakes.