Hayley-Ween Cakes

Ingredients
3 cups self raising flour
1 1/2 cups caster sugar + another 1/2 cup
1 1/2 cups milk
1 egg
2 egg whites
3/4 cup vegetable oil
1 tablespoon cocoa
1/2 cup thickened cream
1 teaspoon vanilla
1 block of Philadelphia cream cheese
White and dark chocolate melts for decorations
Orange food colouring [and flavouring if you desire]

Method
In a large mixing bowl sift the flour, cocoa and sugar. Mix well.
Add the eggs and whites, milk and oil and beat for 5 minutes until all combined well and thick.
Divide into cup cake tins [with or without patties, if not be sure to grease before hand!] filling up only 3/4 of the way.
Bake at 180 degrees until the tops of the cakes bounce back when pressed softly. Set aside to completely cool at room temperature.
Melt some white chocolate. On a sheet of foil place a full teaspoon of chocolate and using the back of the spoon spread down in one motion to form your ghosts. Add some dark chocolate eyes to each spooky ghost.
With the remaining dark chocolate, pipe some ling triangle shapes to later be your pumpkin tops as well as some eyes and scary mouths [the faces can always piped directly onto the cakes once iced if preferred]
In a mixing bowl soften the Phili cheese. Add the cream, sugar and vanilla and mix well. Gradually add colouring until desired “pumpkin” colour is achieved.
Add mixture to a piping bag or sandwich bag. Snip off the end making a 1cm opening. Pipe in an up and down motion across the top of the cupcake to create your pumpkin shape & add a dob to the tops of those to stick the ghost chocolates to.