Preheat your oven to 180?C/160?C fan and line a cupcake/muffin tin with 12 large cupcake/muffin cases.

Beat the butter with the light brown sugar until light and fluffy.

Add the eggs, self-raising flour, and cocoa powder to the butter/sugar mix and combine until well mixed.

Spoon the mix into the cupcake cases evenly and bake in the oven for 15-20 minutes or until a skewer inserted into one of the cakes comes out clean.

Leave cupcakes to cool fully on a wire rack.

In a heavy-based saucepan, combine the sugar and water and bring to a boil, stirring occasionally.

Monitor the mixture until it reaches 120?C (firm ball stage) using a sugar thermometer.

If any sugar splashes up the side of the pan, brush the sides with a pastry brush and cold water to prevent crystallization.

While the sugar mixture heats, whisk the egg whites in an electric stand mixer until stiff peaks form.

Once the sugar syrup reaches temperature and the egg whites are at stiff peaks, slowly pour the sugar syrup onto the egg whites while whisking continuously.

Continue whisking for 5-7 minutes until the mixture is smooth and has cooled down.

Pipe the meringue onto the cooled cupcakes in ghost shapes using a large disposable piping bag with a large round nozzle.

Use melted dark chocolate to create eyes and a mouth on the meringue.