Description
Delightfully spooky Halloween Ghost Cupcakes featuring rich cocoa chocolate cupcakes topped with creamy vanilla frosting and charming marshmallow ghosts draped in white candy melts with candy eyes. Perfect for festive parties and family treats.
Ingredients
Scale
Cupcakes
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter (softened)
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Frosting
- 1 cup butter (softened)
- 3-4 cups icing sugar
- 2 teaspoons vanilla extract
- pinch salt
- 2-3 tablespoons milk or heavy cream
Ghost Decoration
- 1 cup white candy melts
- 1 Tablespoon shortening or vegetable oil
- 24 large marshmallows
- 48 candy eyes
Instructions
- Prepare Cupcake Batter: Preheat the oven to 375°F (190°C) and line a muffin pan with themed cupcake liners. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt, then set aside. In another large bowl, cream the softened butter and white sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Beat well to form a smooth batter. Fill each muffin cup about 3/4 full with batter.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
- Make Frosting: In a mixing bowl, beat softened butter until creamy. Gradually beat in 2 cups of icing sugar, then add 2 tablespoons of heavy cream and vanilla extract along with a pinch of salt. Continue adding the remaining icing sugar 1/2 cup at a time until you reach the desired frosting consistency.
- Frost Cupcakes: Spoon the frosting into a piping bag fitted with no tip or a circular tip. Swirl the frosting onto the cooled cupcakes to create an inviting base for the ghost decoration.
- Prepare Candy Melts: Melt the white candy melts and 1 tablespoon shortening or vegetable oil in the microwave for 25 seconds. Stir thoroughly and reheat if necessary until completely melted and smooth.
- Assemble Ghosts: Place one large marshmallow in the center of each frosted cupcake. Spoon 1 to 2 tablespoons of the melted candy melts over each marshmallow, using the back of a spoon to help spread the coating evenly, forming the ghost shape.
- Add Candy Eyes: Allow the candy melts on the ghosts to dry for about 5 minutes. Then, attach two candy eyes to each marshmallow. If the candy melts are still too soft, wait a few more minutes before adding the eyes to ensure they stick properly.
Notes
- Use themed cupcake liners for an extra festive look.
- For best results, allow cupcakes to cool completely before frosting to prevent melting.
- The candy melts can be gently reheated if they begin to harden during assembly.
- Use shortening or vegetable oil to keep candy melts smooth and workable.
- If you do not have candy eyes, mini chocolate chips or edible markers can be used as alternatives.
