If you are looking for a fun, spooky, and utterly adorable treat to brighten up your Halloween festivities, look no further than this Halloween Ghost Cupcakes Recipe. These delightful cupcakes combine rich chocolatey goodness with sweet, fluffy frosting, all topped off by a charming marshmallow ghost that practically begs to be devoured. Whether you’re baking for kids, adults, or both, these cupcakes capture the perfect balance of festive flair and delicious flavor that will make your celebration unforgettable.
Ingredients You’ll Need
Don’t be fooled by the Halloween theme; the ingredients are wonderfully simple and all essential to achieving the perfect taste, texture, and appearance of these ghostly treats. Each one plays a vital role—from the cocoa powder for that deep chocolate flavor to the white candy melts that give your ghosts their spooky shine.
- 1 1/3 cups all-purpose flour: Provides the structure for a tender cupcake base.
- 1/4 teaspoon baking soda: Helps the cupcakes rise evenly and become light.
- 2 teaspoons baking powder: Works with baking soda to create a perfect fluffiness.
- 3/4 cup unsweetened cocoa powder: Delivers rich chocolate flavor with a deep color.
- 1/8 teaspoon salt: Enhances the overall flavor by balancing sweetness.
- 3 tablespoons butter (softened): Adds moisture and richness to the batter.
- 1 1/2 cups white sugar: Sweetens the cupcakes perfectly without overpowering.
- 2 eggs: Bind the ingredients together and give the cupcakes structure.
- 3/4 teaspoon vanilla extract: Adds a lovely warm note to the flavor.
- 1 cup milk: Keeps the batter smooth and moist.
- 1 cup butter (softened) for frosting: The creamy base for smooth frosting.
- 3-4 cups icing sugar: Sweetens and thickens the frosting for easy piping.
- 2 teaspoons vanilla extract for frosting: Gives the frosting a delightful aroma and taste.
- Pinch salt: Balances the sweetness in the frosting.
- 2-3 tablespoons milk or heavy cream: Adjusts frosting consistency to be light and spreadable.
- 1 cup white candy melts: Creates the glossy coating for the ghost marshmallows.
- 1 Tablespoon shortening or vegetable oil: Helps the candy melts melt smoothly and prevent seizing.
- 24 large marshmallows: The key ingredient for crafting the ghost shapes on top.
- 48 candy eyes: Bring your ghosts to life with playful, spooky expressions.
How to Make Halloween Ghost Cupcakes Recipe
Step 1: Prepare and bake your chocolate cupcakes
Start by preheating your oven to 375 degrees F and lining your muffin pan with your favorite Halloween-themed cupcake liners for extra festive fun. Next, sift together the flour, baking powder, baking soda, cocoa powder, and salt – this will ensure your cupcakes rise just right without any clumps. Cream the softened butter and sugar in a large bowl until light and fluffy, then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Incorporate the dry ingredients alternately with the milk, beating until smooth. Fill each muffin cup about three-quarters full and bake for 15 to 18 minutes or until a toothpick inserted pops out clean. Let these cool completely before moving on; no frosting on warm cupcakes, trust me!
Step 2: Whip up your frosting
For that mouthwatering frosting, beat softened butter with 2 cups of icing sugar initially. Stir in the heavy cream and vanilla extract to add that luxurious smoothness and fragrant hint. Gradually add the remaining icing sugar, half a cup at a time, until you get the perfect piping consistency that holds its shape but stays creamy. This frosting is your cupcake’s luscious, sweet blanket so take your time to get it just right!
Step 3: Frost and create your ghostly toppers
Spoon the frosting into a piping bag fitted with either no tip or a round tip and swirl generous amounts onto each cooled cupcake – aim for a swirl that leaves a nice mound for your ghost to sit on. Then, melt your white candy melts with shortening or vegetable oil for about 25 seconds, stirring well and reheating briefly if needed until silky smooth. Carefully place one large marshmallow in the center of each cupcake and spoon the melted candy over it so the marshmallow looks coated in a ghostly, glossy sheet. Use the back of a spoon to smooth and help spread the coating if necessary. Let this set for about 5 minutes or until firm.
Step 4: Add eyes and final touches
Once the candy melts have hardened enough, gently attach two candy eyes to each marshmallow ghost. If the candy melt surface still feels soft, wait a few more minutes before trying again to avoid sinking the eyes. Each little ghost will come alive with those playful peepers staring back at you – almost too cute to bite!
How to Serve Halloween Ghost Cupcakes Recipe
Garnishes
While the candy eyes do a fantastic job adding spooky charm, you can sprinkle a little edible glitter or Halloween-themed sprinkles on the frosting for a magical touch. Another fun idea is to add tiny candy pumpkins or bats around the cupcake base for a themed presentation that delights both kids and adults.
Side Dishes
These Halloween Ghost Cupcakes are a star on their own, but pairing them with a creamy hot chocolate or a chilled pumpkin spice latte really takes your Halloween spread to the next level. Consider serving alongside simple fruit skewers or a bowl of popcorn tossed with caramel for a balanced party plate.
Creative Ways to Present
Try arranging your cupcakes on a tiered stand with fake spider webs cascading down the sides or on a tray lined with black or orange tissue paper to make those ghosts pop visually. You can even set up a spooky “graveyard” scene by placing tombstone-shaped cookie cutouts around the cupcakes for that extra playful vibe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Halloween Ghost Cupcakes, no worries! Store them in an airtight container at room temperature for up to two days to keep their freshness and softness intact. Avoid refrigerating if possible, as it can dry them out.
Freezing
You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and placed inside a freezer bag for up to three months. When ready to enjoy, thaw completely at room temperature before frosting and decorating your spooky ghosts freshly.
Reheating
If your cupcakes have chilled in the fridge or freezer, warm them briefly in the microwave for about 15 seconds to restore that just-baked softness before serving. Be sure to let any frosting or marshmallow decorations come back to room temperature naturally to maintain their texture and appearance.
FAQs
Can I use regular chocolate chips instead of candy melts for the ghost coating?
Regular chocolate chips tend to thicken and seize when melted, making candy melts a better choice for the smooth, glossy ghost coating. Candy melts melt more evenly and harden with a nice shine, perfect for the ghost effect.
What if I don’t have candy eyes—can I make my own?
Absolutely! You can create eyes using black edible marker on small white fondant circles or use mini chocolate chips with a tiny dab of frosting to stick them onto the marshmallow ghosts.
How do I prevent the marshmallow ghosts from sliding off the cupcakes?
Swirling a sturdy frosting base and slightly pressing the marshmallows into the frosting helps anchor them in place. Also, letting the candy melt coating set well around the base adds extra stability.
Can this recipe be made gluten-free?
Yes, substitute the all-purpose flour for a gluten-free flour blend that measures like standard flour. Ensure your baking powder and other ingredients are gluten-free certified for best results.
How far in advance can I make these cupcakes for a party?
Prepare and bake the cupcakes up to two days ahead. Frost and decorate with the marshmallow ghosts on the day of the party to keep them fresh and perfectly festive.
Final Thoughts
There is nothing quite as charming and fun as this Halloween Ghost Cupcakes Recipe to light up your Halloween celebrations with joy and flavor. These cupcakes bring together simple ingredients and clever decorating to create a treat everyone will remember and ask for again. So gather your kitchen supplies, invite some friends or family to join in, and get ready to make some delicious Halloween memories!
Print
Halloween Ghost Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Halloween Ghost Cupcakes are a spooky and delicious treat perfect for festive celebrations. Chocolate cupcakes are topped with creamy vanilla frosting and decorated with marshmallow ghosts dipped in melted candy melts and adorned with candy eyes for a fun, ghostly effect.
Ingredients
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
- 2 tablespoons heavy cream or milk
- Pinch of salt
Decorations
- 1 cup white candy melts
- 1 tablespoon shortening or vegetable oil
- 24 large marshmallows
- 48 candy eyes
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin pan with themed cupcake liners for a festive look.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt; set aside.
- Cream Butter and Sugar: In another large bowl, beat the softened butter and white sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Combine Batter: Alternately add the flour mixture and milk to the wet ingredients, beating well after each addition to create a smooth batter. Fill cupcake liners about 3/4 full.
- Bake Cupcakes: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make Frosting: Place softened butter in a bowl and beat together with 2 cups of icing sugar. Add heavy cream and vanilla extract, then gradually add remaining icing sugar 1/2 cup at a time until the desired consistency is reached for piping.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with no tip or a round tip and swirl the frosting on top of the cooled cupcakes.
- Melt Candy Coating: Melt the white candy melts with shortening or vegetable oil in the microwave for 25 seconds, stirring well. Reheat if necessary until smooth.
- Create Ghosts: Place one large marshmallow in the center of each frosted cupcake. Spoon 1-2 tablespoons of melted candy melts over the marshmallow, using the back of a spoon to help the coating spread evenly.
- Add Eyes and Set: Let the candy melts dry for about 5 minutes. Attach two candy eyes to each marshmallow ghost. If the candy melts are still too soft, wait a few more minutes before attaching the eyes.
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- Use themed cupcake liners to enhance the Halloween presentation.
- You can substitute milk for heavy cream in the frosting if preferred.
- Work quickly when spooning melted candy melts as they harden fast.
- Store cupcakes in a cool dry place; candy melts can soften in warm conditions.
