Ghost cupcakes are fun Halloween cupcakes made with dark chocolate cupcakes, fluffy marshmallow frosting, and cute chocolate ghost faces.
These ghost cupcakes are made with a soft black cocoa cupcake base and a light marshmallow frosting piped into little ghost shapes.
I use black cocoa for a darker Halloween look and a rich chocolate flavor that pairs perfectly with the sweet marshmallow topping.
Why You’ll Love This Recipe
- Fun Halloween look - Cute ghost cupcakes that are easy to decorate.
- Rich chocolate base - Made with black cocoa powder for a dark color and deep cocoa flavor.
- Light marshmallow frosting - Fluffy, glossy, and perfect for piping ghost shapes.
Ingredients You Need
- Cake flour
- Black cocoa powder
- Baking powder
- Vanilla and salt
- Sugar
- Eggs: room temperature whole eggs and white eggs for the frosting.
- Oil: vegetable oil
- Buttermilk
- Chocolate: For drawing the ghost faces.
Tips Before You Start
- Use room-temperature ingredients: Eggs and buttermilk mix better into the batter.
- Sift the black cocoa: It can be lumpy and blends better when sifted.
- Don’t overfill the liners: Fill them no more than ¾ full.
- Cool the cupcakes completely: Warm cupcakes will melt the marshmallow frosting.
- Use the frosting right away: Marshmallow frosting pipes best when freshly whipped.
How to Make Ghost Cupcakes
This recipe uses my Black Cocoa Cupcakes as the base.
Sift the cake flour, black cocoa powder, baking powder, and salt into a bowl.
Whisk the eggs, sugar, oil, and vanilla in a large bowl until smooth.
Add the dry ingredients and buttermilk, alternating between both, and mix until combined.
Fill the cupcake liners no more than ¾ full with batter.
Bake in a preheated oven at 350°F (180°C) for 15 to 17 minutes, then cool completely.
For the ghost topping, I use my homemade Marshmallow Frosting recipe.
Heat the egg whites and sugar over a double boiler until the sugar has dissolved.
Whip the mixture for about 10 minutes, until thick, glossy, and firm.
Pipe the marshmallow frosting onto the cooled cupcakes using a large round tip.
Decorate each ghost with melted chocolate to create the eyes and mouth.
Storage
Store ghost cupcakes in an airtight container in the refrigerator for up to 3 days.
Variations
- Black Cocoa Cupcakes: Skip the ghost topping and decorate with black cocoa frosting.
- Chocolate Ganache Filling: Add a spoonful of ganache inside each cupcake.
- Cookies and Cream Ghost Cupcakes: Add crushed Oreo cookies to the batter.
- Orange Chocolate Cupcakes: Add a little orange zest to the cupcake batter.
- Candy Eyes: Use candy eyes instead of melted chocolate for an easier decoration.
You can also make my Ghost Cake for a fun Halloween centerpiece.
Recipe Questions
Can I use regular cocoa powder?
Yes, but the cupcakes will be lighter in color and less intense in flavor.
Can I make ghost cupcakes ahead of time?
Yes, bake the cupcakes ahead and add the marshmallow frosting the day you serve them.
Can I freeze ghost cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months.
Why is my marshmallow frosting runny?
It may need more whipping, or the egg white mixture was not heated long enough.
How do I make the ghost faces?
Use melted chocolate, mini chocolate chips, or candy eyes.
More Cupcake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. 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
Leave a Reply