Chocolate Peanut Butter Ghost Cupcakes

Bake cupcakes in lined cupcake pans according to directions on the cake mix box (using the water, oil, and eggs in the ingredient list).

Prepare frosting by creaming together peanut butter and icing sugar, then adding in milk and vanilla. Set aside.

For the meringue, beat eggs whites until soft peaks form. Add sugar then beat until stiff peaks form. Fold in corn starch. Spoon meringue into a plastic bag, cut corner to create a hole. Squeeze meringue out on a baking sheet lined with foil and greased with cooking spray, to form 24 ghost shapes. Add 2 chocolate chips to each for eyes. Bake at 350° for 10-12 minutes. Let cool.

Once cupcakes have cooled, ice with frosting, and top with meringue ghosts.

Makes 24 cupcakes. Boo!