Cupcakes:

1. Preheat the oven to 350°F, and line 6 cups in a muffin pan with liners.
2. First, you will make the chocolate batter: whisk together the flour, cocoa powder, baking soda. Once combined, set aside.
3. In a separate bowl, whisk together the oil, vanilla, brown sugar, buttermilk, and your Eggland's Best egg yolk. Set aside.
4. Now, let's make the pumpkin spice batter, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
5. In another bowl, whisk together your Eggland's Best egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.
6. Mix the dry ingredients into the wet ingredients. Then, mix the dry ingredients for the pumpkin cupcakes into the wet ingredients. There should be two bowls, one with your chocolate batter, one with your pumpkin batter.
7. First, fill the cupcake liners with the chocolate batter. Fill them about 3/4 of the way full, then take the pumpkin spice batter and pour it on top of the chocolate batter to fill liners completely.
8. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean.
9. Let cool for 1 minute, and then move to a cooling rack to cool completely. Wait until the cupcakes are completely cool to make the icing.

Icing:

1. Whisk all ingredients together in a small bowl until completely smooth.
2. With a spoon, drip icing over cupcakes to create a "drippy" look.

Marshmallow Ghosts:

1. Take each marshmallow and decorate with eyes and a mouth using store-bought black food coloring gel.
2. Place one marshmallow ghost on top of each cupcake.