Ghost cupcakes are the perfect spooky treat for celebrating Halloween! All your ghouls and goblins will love making and eating these halloween cupcakes.
Prep Time25 minutesmins
Cook Time19 minutesmins
Additional Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: ghost cupcakes, halloween cupcakes
Servings: 24cupcakes
Author: Beth
Ingredients
Chocolate Cupcakes
2 ½cupsall purpose flour
⅓cupnatural unsweetened cocoa powder
½tspbaking soda
1tspbaking powder
1tspsalt
1stick unsalted butter, room temperature1/2 cup
1 ½cupsgranulated sugar
3ozbittersweet chocolate baking barmelted
2largeeggs
1cupbuttermilk
½cuphot tap water
Chocolate Frosting
4sticksunsalted butter, room temperature2 cups
1cupnatural unsweetened cocoa powder
4-5cupspowdered sugar
3tbspheavy whipping cream
1tsp vanilla extract
½tspsalt
24Large marshmallows
16ozcanned white frostingstore bought
Candy eyeballs
Black writing icingstore bought
Instructions
Chocolate Cupcakes
Preheat the oven to 350º F. Line a muffin pan with muffin liners.
Rough chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.
Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Chocolate Frosting
In a mixing bowl, beat the butter on high for 3 minutes.
Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
Mix in 3 tbsp of heavy cream, vanilla extract and salt.
Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream.
Assemble
Fit a piping bag with a piping tip, I used a Wilton 1M. Pipe the frosting onto the cupcakes in a swirl pattern.
Place a large marshmallow on top of the frosting.
Transfer the canned frosting to a microwave safe bowl. Microwave for 15-30 seconds, or until the icing is runny.
Spoon icing over the marshmallow, letting it fall and cover the whole marshmallow.
Wait a few minutes for the icing to firm up, then press on candy eye balls.
Use the black writing icing to add a mouth to each ghost.
Video
Notes
This recipe yields 24 cupcakes. Temperature of the canned frosting is important. Too warm and it will run right down the cupcakes. Too cool and the frosting won't spread at all.