Cup of Yum
1. Get out and measure all of your ingredients.
2. Preheat the oven to 325°F.
3. Fill a regular sized cupcake tin with plain white cupcake liners, set aside.
4. In a large bowl, add in all of the dry ingredients and mix to combine.
5. Pour the vanilla into the hot water.
6. Add the oil, milk, and eggs and water/vanilla mixture to the dry ingredients.
7. Mix until everything is combined.
8. Use a measuring cup or spoon to scoop batter into each of the lined cupcake cavities. Only fill each cavity approximately ½ - ⅔ the way full.
9. Bake in a preheated oven for 15-20 minutes. Check to see if they are cooked all the way through by inserting a toothpick into one of the cupcakes, if the toothpick pulls out without any raw batter (a few crumbs are OK) then the cakes are done.
10. Remove from the oven and set aside to cool completely.
11. While the cupcakes are cooling you can make the spiced vanilla frosting.

Spiced Vanilla Frosting

1. Get out and measure your ingredients.
2. In the bowl of a stand mixer, whip the butter and vegetable shortening until light and fluffy.
3. While the butter is whipping, add the pumpkin spice, vanilla, and salt to the extremely hot water. Let this sit for 2-3 minutes.
4. When butter has been whipped, add in half of the powdered sugar and mix on medium speed.
5. While it is mixing, stream in the water mixture.
6. Once combined, mix in the remaining powdered sugar.
7. Whip until all is combined and light and fluffy.
8. Transfer the frosting to a piping bag fitted with a large round piping tip. Or you can use a resealable bag and snip off one of the bottom corners.
9. If the frosting is too soft to pipe, put in the fridge for 5-10 minutes to cool down.
10. Once the cupcakes are completely cooled, pipe the frosting onto each cupcake as seen in pictures.
11. Place one of the chocolate chips, pointy side in - flat side out, onto the frosting where you want the mouth of the ghost to be.
12. Then place the eyes above the mouth. Point the eyes in various directions to get different personalities!
13. Set finished cupcakes in the refrigerator for at least 30 minutes to let the frosting set up.
14. Optional, add a fun cobweb cupcake sleeve for a cute finishing touch!
15. Serve or store in an airtight container for up to 3 days inside your fridge.