How to Make Ghost Meringue Cupcakes

What You Will Need

24 Chocolate Cupcakes
1 recipe of Chocolate Buttercream (recipe here)
White or Brown Cupcake Liners
10 Oreo Cookies, crumbled
1 recipe of Swiss Meringue (recipe here)
2 Piping Bags
Black Food Coloring Toothpick

Instructions For Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter. Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved. If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved. Transfer the mixture to your kitchen aid fitted with the whisk attachment. Whisk on high for 7-10 minutes. The mixture will cool and froth into a thick meringue as it whips.

Instructions for Chocolate Buttercream

2 sticks of butter, softened
4 cups of powdered sugar
2 tablespoons of cocoa
1 teaspoon of vanilla
In a kitchen aid fitted with a paddle attachment, whip together all of the ingredients for 5 minutes until light and airy. If needed, add more powdered sugar or a tiny bit of milk to achieve desired thickness.