Description
Fun and spooky ghost cupcakes made with moist chocolate cupcakes, topped with fluffy marshmallow or meringue-style frosting shaped into ghosts. Perfect for Halloween parties and treats.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 cup mini marshmallows OR 2 cups marshmallow fluff (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- Mini chocolate chips or melted chocolate (for ghost eyes and mouth)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then add vanilla.
- Mix in dry ingredients alternately with buttermilk until combined. Stir in hot water until batter is smooth.
- Divide batter evenly among cupcake liners and bake 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- For frosting, beat butter until creamy. Add marshmallow fluff (or melted mini marshmallows), vanilla, and powdered sugar, beating until fluffy.
- Transfer frosting to a piping bag and pipe tall swirls to resemble ghost shapes.
- Use mini chocolate chips or dots of melted chocolate to make ghost eyes and mouths.
- Serve and enjoy your spooky ghost cupcakes!
Notes
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- For a shortcut, use a boxed chocolate cake mix.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American