Description
These Halloween Ghost Cupcakes are festive, delicious treats perfect for spooky celebrations. Moist chocolate cupcakes topped with creamy vanilla frosting, crowned with adorable marshmallow ghosts dipped in white candy melts and decorated with candy eyes for a fun and frightfully delightful dessert.
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 the Cupcake Batter: Preheat your oven to 375°F (190°C) and line a muffin pan with themed cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt. In another large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine and Bake: Alternately add the dry flour mixture and milk to the creamed butter mixture, beating well after each addition to form a smooth batter. Fill the muffin cups about 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely before frosting.
- Make the Frosting: Place the softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 tablespoons of heavy cream and the vanilla extract along with a pinch of salt. Gradually add the remaining icing sugar, about half a cup at a time, until you reach a smooth, spreadable consistency suitable for piping.
- Frost the Cupcakes: Spoon the frosting into a piping bag fitted with a circular tip or no tip. Swirl the frosting generously onto the cooled cupcakes to create a smooth base for the ghost decorations.
- Prepare the Candy Melt Coating: Melt the white candy melts together with the shortening or vegetable oil in short increments (about 25 seconds), stirring well after each heating until smooth. Reheat gently if necessary to maintain a fluid consistency.
- Create the Ghosts: Place one large marshmallow in the center of each frosted cupcake. Spoon 1 to 2 tablespoons of the melted candy over each marshmallow, spreading it gently with the back of a spoon to coat and shape the ghost figure. Let the candy melts dry for about 5 minutes until slightly firm but not fully hardened.
- Add Eyes to the Ghosts: Carefully attach two candy eyes to each marshmallow ghost using the slightly tacky candy melt. If the candy melt coating is too soft to hold the eyes, wait a few more minutes for it to firm up before retrying. Allow the completed ghosts to set fully before serving.
Notes
- Be sure cupcakes are fully cooled before frosting to prevent melting.
- Adjust the consistency of frosting by adding more icing sugar or cream to suit piping preferences.
- Handle melted candy melts carefully to avoid overheating, which can cause clumping.
- You can substitute vegetable oil for shortening if desired for the candy melt coating.
- Store cupcakes in an airtight container at room temperature and consume within 2 days for best freshness.
