Name: Ghost Cupcakes Recipe
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Cuisine: American
Ingredients: 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; 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)

Jump to Recipe· 4.9 from 123 reviews

If you’re looking to wow your friends and family with a spook-tacular treat, I absolutely love sharing this Ghost Cupcakes Recipe with you. These cupcakes are not just adorable—they’re rich chocolatey bites topped with fluffy ghostly marshmallow clouds that will have everyone asking for seconds. When I first tried this recipe, I was amazed at how simple ingredients came together to create such a fun and delicious dessert that’s perfect for Halloween or any time you want a cute, festive twist!

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Why You’ll Love This Recipe

Fun & Festive: The ghost marshmallow topping turns simple cupcakes into a delightful Halloween showstopper.
Rich Chocolate Flavor: Combining bittersweet chocolate and cocoa powder creates a deep, comforting taste.
Moist & Tender Texture: Ingredients like buttermilk and hot water keep the cupcakes perfectly soft and moist.
Easy Assembling: With store-bought frosting and candy eyes, you can whip these up quickly without sacrificing charm.

The image shows multiple chocolate cupcakes, each with three visible layers. The bottom layer is a dark brown chocolate cupcake base. On top of this is a thick swirl of rich, smooth dark chocolate frosting with a shiny texture. The final layer is a white marshmallow shaped like a ghost, placed on top of the frosting, with small black and white candy eyes and a small black mouth to look like a surprised ghost. The cupcakes are set on a dark surface but should be imagined on a white marbled texture, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Ghost Cupcakes Recipe uses straightforward ingredients that are pantry staples but work together beautifully for rich flavor and soft texture. I always recommend using good quality unsweetened cocoa and bittersweet chocolate, as they make a noticeable difference in depth.

All-purpose Flour: Makes the cupcakes light yet sturdy to hold the toppings well.
Natural Unsweetened Cocoa Powder: For that fresh, robust chocolate flavor without bitterness.
Baking Soda & Baking Powder: These help the cupcakes rise and stay fluffy.
Salt: A pinch brings out all the chocolatey goodness.
Unsalted Butter: Room temperature butter adds richness and aids in tenderness.
Granulated Sugar: Sweetens and helps with crumb texture.
Bittersweet Chocolate Baking Bar: Melted to add luscious chocolate depth.
Eggs: Essential for binding and structure.
Buttermilk: Adds moisture and a slight tang that balances sweet perfectly.
Hot Tap Water: Helps bloom the cocoa for better flavor and ensures moistness.
Unsalted Butter for Frosting: The base for a creamy frosting that’s not too sweet.
Cocoa Powder for Frosting: Gives the frosting that irresistible chocolate kick.
Powdered Sugar: Controls sweetness and thickness in frosting.
Heavy Whipping Cream: Makes the frosting smooth and spreadable.
Vanilla Extract: Adds warmth and rounds out the flavor.
Salt for Frosting: Balances the sweetness perfectly.
Large Marshmallows: Form the cute ghost bodies on top.
Canned White Frosting: Used to glaze over marshmallows and help the eyes stick.
Candy Eyeballs: For that fun and spooky personality.
Black Writing Icing: To add the ghostly mouths and expressions.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy most about this Ghost Cupcakes Recipe is how easy it is to tweak to suit your taste or dietary needs. It’s fun to put your own spin on it!

Chocolate Lover’s Dream: I once mixed in mini chocolate chips into the batter for extra texture—total crowd-pleaser!
Dairy-Free Option: Swap regular butter and heavy cream for plant-based versions; I’ve tried this with vegan butter and coconut cream, and it worked pretty well.
Spiced Pumpkin Twist: For autumn vibes, add cinnamon and pumpkin pie spice to the batter for a cozy flavor upgrade.
Ghostly Vanilla: Replace the chocolate frosting with vanilla for a lighter, creamier look, which my niece loved for her birthday party.

How to Make Ghost Cupcakes Recipe

Step 1: Prep and Mix the Chocolate Cupcake Batter

First things first, preheat your oven to 350º F and line a muffin pan with liners. I love using paper liners because they make cleanup so much easier. While the oven warms, start by melting the bittersweet chocolate bar carefully in the microwave on 50% power—two minutes at a time and stirring in between. This slow process avoids burning the chocolate, which you don’t want! Then whisk together your dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt—in a separate bowl.

Step 2: Cream Butter and Sugar, Add Eggs and Chocolate

Next, beat the room temperature butter and granulated sugar with an electric mixer until pale and fluffy, about two minutes. This step is key for a light cupcake texture. Then, beat in the eggs one at a time, followed by the cooled melted chocolate, mixing just until incorporated. One trick I learned is to not rush here—overbeating after adding eggs can make your cupcakes tough.

Step 3: Alternate Adding Liquids and Dry Ingredients

Now, add half the buttermilk and beat for about 20 seconds. Then, add half of the dry ingredients and mix on low just to combine. Next, pour in the hot tap water with the remaining buttermilk and mix lightly (the hot water really helps bring out the cocoa flavor!). Finally, add the remaining dry ingredients and mix on low speed. You want to combine everything without overmixing to keep the cupcakes tender.

Step 4: Bake Until Moist Crumbs Appear

Fill your muffin liners about halfway full with batter—this prevents the cupcakes from overflowing. Bake for 17-19 minutes at 350º F. I always do the toothpick test at 17 minutes: when you insert it, if a few moist crumbs stick but it’s not wet batter, they’re perfect. Let the cupcakes cool completely on a wire rack before frosting.

Step 5: Whip Up the Decadent Chocolate Frosting

Beat the unsalted butter on high speed for 3 minutes until silky smooth. Then sift in cocoa powder and 3 cups of powdered sugar; I love sifting because it catches lumps and keeps the frosting light and fluffy. Beat on low until thickened, then mix in heavy cream, vanilla, and salt. Add remaining powdered sugar a cup at a time until your frosting spreads easily but isn’t too soft. If it gets too thick, an extra splash of cream helps.

Step 6: Assemble the Ghostly Cupcakes

Using a piping bag fitted with a Wilton 1M tip (or your favorite swirl tip), pipe generous swirls of chocolate frosting onto each cupcake. Next, place a large marshmallow on top to form the ghost’s head and body. Transfer your canned white frosting to a microwave-safe bowl and warm it for 15-30 seconds until runny. Spoon the warm frosting over the marshmallow, draping it over to cover completely—this gives that ooey-gooey ghostly look. Let stand a few minutes to firm up, then stick candy eyeballs on and use black writing icing to draw quirky mouths. It’s so much fun to get creative here!

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Pro Tips for Making Ghost Cupcakes Recipe

Slow Chocolate Melting: Melting your chocolate slowly at 50% power and stirring frequently prevents scorching and gives a shiny, smooth texture.
Use Room-Temp Ingredients: Your butter and eggs should be at room temperature to mix evenly, which helps cupcakes rise uniformly and stay tender.
Piping Bag Confidence: When frosting, hold your piping bag at a 90-degree angle and apply steady pressure for beautiful swirls every time.
Marshmallow Coating: Warm the canned frosting just enough to pour easily but not burn or split for that perfect glossy ghost effect.

How to Serve Ghost Cupcakes Recipe

A group of seven chocolate cupcakes sits on a round wooden cake stand with a single pedestal leg. Each cupcake has a dark brown base in a black wrapper, topped with two thick swirls of smooth, rich chocolate frosting. On top of each swirl is a white ghost-shaped marshmallow or fondant decoration with two large round black eyes and a small black oval mouth, giving a surprised or spooky expression. The background is dark, and the surface underneath the stand is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always stick with candy eyeballs because they add instant personality without much effort. Sometimes I add small edible glitter or a tiny sprinkle of powdered sugar for an ethereal ghostly shimmer—kids adore that little extra magic!

Side Dishes

These cupcakes pair wonderfully with a simple glass of cold milk or a warm cup of spiced apple cider. For parties, I like setting out fruit platters or Halloween-themed popcorn to balance the sweet and keep things light yet festive.

Creative Ways to Present

I once set these up on a tiered cake stand with faux cobweb decorations and mini pumpkins around. It created an immersive “haunted dessert table” that was a hit with guests of all ages. You could even serve them in cute Halloween cupcake liners or add edible eyes and mouths on mini ghost toppers for a twist.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover cupcakes in an airtight container at room temperature keeps them moist for about 2 days. If you live in a warm climate, refrigeration is best, but be aware that frosting might firm up and lose some softness—just bring them back to room temp before serving.

Freezing

If you want to prep ahead, you can freeze just the cupcakes (without frosting) wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. I’ve never frozen the marshmallow-topped finished cupcakes because the texture changes, but freezing the base is a great timesaver.

Reheating

To enjoy frozen cupcakes, thaw overnight at room temperature. Since they’re unfrosted, you can add fresh frosting and assemble just before serving for best results. If you’re reheating for a party, a quick zap in the microwave for 10 seconds on low power wakes them up without drying out.

FAQs

Can I make this Ghost Cupcakes Recipe without marshmallows?

Absolutely! While the marshmallows create that classic ghost shape, you can skip them and just frost with chocolate and pipe little ghost faces on top using white frosting or fondant if you prefer. It won’t look exactly the same but will still taste amazing.
What if I don’t have canned white frosting for the ghost coating?

You can substitute with homemade royal icing or a simple glaze made from powdered sugar, milk, and a little vanilla extract. Just make sure it’s thin enough to drip over the marshmallows. I like canned frosting for convenience and consistent texture.
Can I use regular milk instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This acidic addition is what helps tenderize the cupcakes and adds a subtle tang that balances the chocolate well.
How long do ghost cupcakes last?

At room temperature, they stay fresh for about 2 days in an airtight container. Refrigerated, they can last up to 4 days but may lose some frosting softness. For best taste, I recommend eating within 48 hours.
Can I make this recipe gluten-free?

Definitely! Use a 1:1 gluten-free flour blend designed for baking. I’ve done this with great results just make sure your blend contains xanthan gum or add a teaspoon to help with structure.

Final Thoughts

This Ghost Cupcakes Recipe holds a special place in my recipe collection because it brings together a rich chocolate base with whimsical ghostly flair that’s perfect for gatherings and celebrations. I love how easy it is to make these spooky treats look incredible with just a few simple steps. If you’re craving a dessert that’s both delicious and fun to present, I can’t recommend these enough. Give it a try—you’ll be amazed at how much joy these cupcakes bring to your kitchen and your guests’ faces!