These Halloween ghost cupcakes are the ultimate spooky treat for your next Halloween bash! With a rich dark cocoa cupcake base and fluffy marshmallow frosting shaped like adorable little ghosts, they're not only delicious but also super fun to make.
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Halloween ghost cupcakes are rich dark chocolate treats topped with a marshmallow ghost frosting that’s both spooky and adorable. They’re the perfect way to add a bit of fun and fright to your Halloween celebration—sure to impress your guests and satisfy those sweet cravings!
These cupcakes are made with my classic chocolate cupcake base, but this time, I'm using black cocoa. This type of cocoa is heavily alkalized, giving it an ultra-dark color and an even richer, more intense flavor—perfect for adding a dramatic look and rich flavor to Halloween baked treats.
For the ghost topping, I went with a super fluffy, easy-to-make marshmallow frosting. It’s perfect for a fun decoration, and kids love creating little ghost shapes with it. It’s such a joy to make together!
Why you'll love this recipe
Craving for more Halloween recipes? Give these a try Meringue ghost cake, Blue Cookie Monster Cookies, Black buttercream frosting, Halloween monster cookies, Smarties ganache brownies, M&M's chocolate chip cookies, Black cocoa cookies.
Ingredients You Need
You need these ingredients to make these marshmallow ghost cupcakes:
Black Cocoa Cupcakes
- Flour: Cake flour is best for these cupcakes to ensure a tender, light texture.
- Black Cocoa: Black cocoa powder can be found online or at specialty baking stores. Look for a brand that specifies "black cocoa" for the deep color and flavor, such as King Arthur or Valrhona.
- Baking Powder: Make sure your baking powder is fresh for the best results.
- Vanilla and Salt: Pure vanilla extract adds depth of flavor, while salt enhances all the ingredients.
- Eggs: Use room temperature eggs for better incorporation and even texture in the batter.
- Sugar: Use fine white granulated sugar.
- Oil: Use vegetable oil like grapeseed oil or canola oil.
- Milk: Buttermilk is ideal for adding extra tanginess and moisture. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, then let it sit for 5-10 minutes until slightly thickened.
Marshmallow Frosting
- Egg Whites: Use room temperature egg whites.
- Sugar: Fine white granulated sugar is best for this frosting as it dissolves quickly.
How To Make Ghost Cupcakes with Marshmallow Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a bowl, mix and sift together the dry ingredients—cake flour, black cocoa powder, baking powder, and salt.
Step 2: In a large bowl, whisk together the eggs, granulated sugar, oil, and vanilla extract until smooth.
Step 3: Gradually add the dry ingredient mixture and the milk, alternating between them, until you have a smooth batter.
Step 4: Preheat the oven to 350°F (180°C) and prepare a cupcake tin with paper liners.
Step 5: Pour the cupcake batter into the paper liners, filling them no more than ¾ full. Bake in the oven for about 15 to 17 minutes, or until they are cooked through in the center.
Let the chocolate cupcakes cool completely on a wire rack.
Step 6: Place the egg whites and sugar in a heatproof bowl and cook over a double boiler on a saucepan of simmering water for about 4 minutes.
Step 7: Transfer the mixture to the bowl of a stand mixer and whip for about 10 minutes, until a firm meringue forms.
Step 8: Place the marshmallow frosting in a large piping bag fitted with a large round tip, and pipe large dollops onto the chocolate cupcakes.
Decorate: Melt the chocolate in the microwave, transfer it to a small piping bag, and decorate the frosted cupcakes with eyes and a mouth to create ghost faces.
Serving Suggestions
- Spooky Dessert Table: Arrange them on a Halloween-themed dessert table with other spooky treats like spider cookies and candied apples.
- Party Favor: Wrap each cupcake in clear cellophane with a Halloween ribbon for guests to take home.
- Paired with Hot Chocolate: Serve alongside hot chocolate topped with ghost-shaped marshmallows for a cozy Halloween night.
- Decorating Station: Set up a decorating station where kids can add candy eyes or sprinkles to the ghosts for extra fun.
- Movie Night Treat: Enjoy the ghost cupcakes during a Halloween movie marathon for a festive snack.
Tips for best results
Storage Instructions
Refrigerator: Store your Halloween ghost cupcakes in an airtight container in the fridge for 3 to 4 days to keep them fresh.
Freezing: You can also freeze the cupcakes without the frosting for up to 2 months. When ready to use, let them come to room temperature before adding the marshmallow frosting and ghost decorations.
Variations & Substitutions
Recipe Questions
Can I use regular cocoa powder instead of black cocoa? Yes, you can use regular cocoa powder, but the color and flavor will be different. Black cocoa gives these cupcakes a rich, dark color perfect for Halloween, while regular cocoa will give a lighter, less intense chocolate flavor.
Can I make the cupcakes in advance? Absolutely! You can bake the cupcakes in advance and freeze them without frosting for up to 2 months. When you’re ready to serve, let them thaw to room temperature and add the marshmallow frosting and ghost decorations.
My marshmallow frosting is too runny—what went wrong? This could be due to under-whipping or humidity. Make sure to whip the egg whites and sugar mixture until stiff peaks form, and avoid making the frosting on very humid days, as it can affect the stability.
Can I use store-bought frosting instead of making marshmallow frosting? Yes, you can use store-bought marshmallow fluff or any other frosting you prefer. However, making the marshmallow frosting from scratch gives you the perfect texture for creating cute ghost shapes.
How can I make the ghost faces? You can use melted chocolate, mini chocolate chips, or edible markers to add eyes and a mouth to each ghost. It’s easy and adds a lot of personality to your spooky treats!
Can I use a handheld mixer for the frosting instead of a stand mixer? Yes, a handheld mixer works fine, but it might take a little longer to reach stiff peaks. Just make sure to keep beating until the meringue is glossy and holds its shape.
More Cupcake Recipes
I hope you love these Marshmallow ghost cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Halloween Ghost Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
Delicious Halloween ghost cupcake recipes with a chocolate cupcake base and marshmallow frosting topping (makes 12-14 cupcakes)
Ingredients
Chocolate Cupcakes
- 100 g cake flour - (¾ cup)
- 40 g black cocoa powder (½ cup)
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs - room temperature
- 150 g granulated sugar (¾ cup)
- 1 tsp vanilla extract
- 85 ml neutral vegetable oil (⅓ cup)
- 125 ml buttermilk (½ cup)
Marshmallow Frosting
- 4 egg whites - about 120 g (½ cup)
- 200 g granulated sugar (1 cup)
- 1 tsp vanilla extract
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C) and prepare a cupcake tin with paper liners.
- In a large bowl, mix and sift together the dry ingredients—cake flour, baking soda, black cocoa powder, and salt—then set aside.
- In another large bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until smooth.
- Alternately add the dry ingredients and the buttermilk in several additions, mixing until you have a dark, smooth cupcake batter.
- Pour the batter into the liners, filling them no more than ¾ full, and bake for about 15 to 17 minutes without opening the oven door, until the cupcakes are fully cooked in the center.
- Carefully remove the chocolate cupcakes from the tin and let them cool completely on a wire rack.
Marshmallow Frosting
- Cook the egg whites and sugar over a double boiler in a heatproof bowl set over a saucepan of simmering water on medium heat for about 4 minutes, until the sugar is dissolved.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed for about 10 minutes, until you have a smooth, firm frosting.
- Place the frosting in a large piping bag fitted with a large round tip.
- Pipe large dollops of frosting onto the cooled chocolate cupcakes to form ghost shapes.
- Melt some chocolate over a double boiler or in the microwave and transfer it to a small piping bag.
- Decorate the cupcakes with the chocolate to create eyes and a mouth for each ghost.
- Enjoy!
Notes
Storage: Up to 2-3 days in the fridge and up to 3 months in the freezer (without the marshmallow frosting).
Tips & Advices:
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter.
- Make Buttermilk at Home: Mix 1 tablespoon lemon juice or vinegar with 125 ml milk, let sit for 5-10 minutes.
- Sift Dry Ingredients: Sifting the flour and cocoa prevents lumps.
- Use a Kitchen Scale: Weigh ingredients in grams for more accurate and consistent results.
- Don’t Overfill: Fill cupcake liners only ¾ full to avoid overflow.
- Check Oven Temperature: Use an oven thermometer for accurate baking.
- Whip Frosting Well: Beat marshmallow frosting until stiff peaks for best results.
- Pipe Frosting Quickly: Use the frosting immediately while it's fluffy.
- Decorate with Melted Chocolate: Use melted chocolate for ghost faces.
- Avoid Humidity: Frosting holds better in dry conditions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: cupcakes,
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 233
- Sugar: 29.9 g
- Sodium: 143.5 mg
- Fat: 8.2 g
- Carbohydrates: 38.4 g
- Protein: 3.9 g
- Cholesterol: 32.2 mg
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