Description
These spooky Ghost Cupcakes feature moist chocolate cupcakes crowned with rich chocolate frosting, topped with marshmallow ghosts draped in runny white icing and decorated with candy eyeballs and black icing mouths—perfect for Halloween celebrations or any fun occasion.
Ingredients
Units
Scale
Chocolate Cupcakes
- 2 1/2 cups (300g) all purpose flour
- 1/3 cup (28g) natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature (1 stick)
- 1 1/2 cups (297g) granulated sugar
- 3 oz bittersweet chocolate baking bar, melted
- 2 large eggs
- 1 cup (236ml) buttermilk
- 1/2 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
- 1/2 tsp salt
Decoration
- 24 Large marshmallows
- 16 oz canned white frosting (store bought)
- Candy eyeballs
- Black writing icing (store bought)
Instructions
- Prepare the Chocolate: Roughly chop the bittersweet chocolate bar into smaller pieces and place in a microwave-safe bowl. Microwave on 50% power in 2-minute increments, stirring between sessions, until melted. Set aside to cool.
- Mix Dry Ingredients: In a mixing bowl, combine all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and granulated sugar with an electric mixer for about 2 minutes until pale and fluffy. Add the eggs and cooled melted chocolate; beat for another 30 seconds.
- Combine Wet and Dry Ingredients: Add half of the buttermilk to the butter mixture and beat for 20 seconds. Add half of the dry ingredients and mix. Then add the remaining buttermilk plus hot water and beat until combined. Finally, add the remaining dry ingredients and beat on low speed until just combined.
- Fill Muffin Liners and Bake: Preheat oven to 350ºF and line a muffin pan with liners. Fill liners half full with batter. Bake for 17-19 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cupcakes to cool completely.
- Make the Chocolate Frosting: In a mixing bowl, beat the butter on high speed for 3 minutes until light and fluffy. Sift in cocoa powder and 3 cups powdered sugar, then beat on low until thick and combined. Mix in heavy cream, vanilla extract, and salt. Add remaining powdered sugar as needed for desired consistency, adjusting with more cream if frosting is too thick.
- Pipe Frosting on Cupcakes: Fit a piping bag with a Wilton 1M tip and pipe swirls of chocolate frosting onto each cooled cupcake.
- Prepare Marshmallow Ghosts: Place a large marshmallow on top of each frosted cupcake.
- Apply White Icing: Heat canned white frosting in a microwave-safe bowl for 15-30 seconds until runny. Spoon the white icing over each marshmallow, covering it completely. Allow icing to firm up for a few minutes.
- Decorate the Ghosts: Press candy eyeballs onto the marshmallow ghosts. Use black writing icing to add mouths to each ghost, giving them charming faces.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Microwaving the white frosting makes it easier to spread and creates a dripping ghost effect.
- The black writing icing can be found at most baking supply stores or craft stores.
- If unable to find candy eyeballs, small chocolate chips or raisins can be used as a substitute.
- For a dairy-free alternative, substitute butter with plant-based margarine and use coconut cream instead of heavy whipping cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
