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
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
- 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.
