Ghost Cupcakes

4.75 from 4 ratings

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

Cook Time19

Additional Time30

Course: Dessert

Cuisine: American

Keyword: ghost cupcakes, halloween cupcakes

Servings: cupcakes

Author: Beth

Equipment

Ingredients

Chocolate Cupcakes

2 ½ cups (300g) all purpose flour
⅓ cup (28g) natural unsweetened cocoa powder
½ tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup (113g) unsalted butter, room temperature 1 stick
1 ½ cups (297g) granulated sugar
3 oz bittersweet chocolate baking bar melted
2 large eggs
1 cup (236ml) buttermilk
½ cup (118ml) hot tap water

Chocolate Frosting

2 cups (452g) unsalted butter, room temperature 4 sticks
1 cup (84g) natural unsweetened cocoa powder
4-5 cups (454-567g) powdered sugar
3 Tbsp heavy whipping cream
1 tsp vanilla extract
½ tsp salt
24 Large marshmallows
16 oz canned white frosting store bought
Candy eyeballs
Black writing icing store 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.
3 oz bittersweet chocolate baking bar
In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
2 ½ cups (300g) all purpose flour, ⅓ cup (28g) natural unsweetened cocoa powder, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
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.
½ cup (113g) unsalted butter, room temperature, 1 ½ cups (297g) granulated sugar, 2 large eggs, 3 oz bittersweet chocolate baking bar
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.
1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
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.
2 cups (452g) unsalted butter, room temperature
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.
1 cup (84g) natural unsweetened cocoa powder, 4-5 cups (454-567g) powdered sugar
Mix in 3 tbsp of heavy cream, vanilla extract and salt.
3 Tbsp heavy whipping cream, 1 tsp vanilla extract, ½ tsp 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.
24 Large marshmallows
Transfer the canned frosting to a microwave safe bowl. Microwave for 15-30 seconds, or until the icing is runny.
16 oz canned white frosting
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.
Candy eyeballs
Use the black writing icing to add a mouth to each ghost.
Black writing icing

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.

Nutrition