Description
These Halloween Ghost Cupcakes are festive and fun treats perfect for spooky celebrations. Rich cocoa cupcakes are topped with a fluffy vanilla buttercream swirl, then transformed into ghostly figures with marshmallows dipped in white candy melts and decorated with candy eyes for a charming and delicious 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
- 2 tablespoons heavy cream or milk
- Pinch salt
Ghost 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 Halloween-themed cupcake liners to get started.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt to ensure an even texture for your cupcakes.
- Cream Butter and Sugar: In another large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes, incorporating air into the mixture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Beat well to form a smooth batter.
- Fill and Bake: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: For the buttercream, beat softened butter and 2 cups of icing sugar in a bowl. Add heavy cream (or milk) and vanilla extract, then gradually add the remaining icing sugar in half-cup increments until you achieve your desired frosting consistency.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with a circular tip or no tip, and swirl it onto the cooled cupcakes to create a smooth, snow-like base for the ghosts.
- Melt Candy Coating: Melt the white candy melts with shortening by heating in 25-second intervals, stirring in between until smooth and pourable.
- Create Ghosts: Place a large marshmallow in the center of each frosted cupcake, then spoon 1 to 2 tablespoons of the melted candy coating over each marshmallow, using the back of a spoon to distribute the coating and shape the ghost figure.
- Add Eyes: After the candy coating has set for about 5 minutes, carefully attach two candy eyes to each ghost. If the coating is still too soft, allow it a few more minutes to firm up before retrying.
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- If your candy melts harden too much while working, gently reheat in short bursts in the microwave.
- You can use milk instead of heavy cream in the frosting to lighten it up slightly.
- For extra stability when attaching eyes, use a small dab of melted candy as glue.
- Store cupcakes in a cool, dry place to keep the candy coating firm.
