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Best Ghost Cupcakes: Easy Halloween Recipe in 30 Minutes

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These ghost cupcakes are the perfect blend of nostalgic fun and genuinely good baking—dark, rich chocolate cake underneath, creamy white ghost on top, with little black eyes that give each ghost its own personality. Quick and easy to make in about 30 minutes, they’re a crowd-pleaser for Halloween parties.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (preferably Ghirardelli or Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup hot coffee
  • 24 large marshmallows (standard size, not mini)
  • 1 cup white chocolate melting wafers (e.g., Ghirardelli)
  • ½ teaspoon coconut oil or shortening
  • Black decorating gel or black candy melts (for eyes)
  • Orange or black sprinkles (optional, for garnish)
  • Edible glitter (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners (makes 24 cupcakes).
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until uniform.
  3. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla extract until smooth and pale.
  4. Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until just combined (a few streaks of flour are fine).
  5. Pour in hot coffee and stir until batter is smooth and thin (like chocolate milk).
  6. Fill each liner about two-thirds full using a cookie scoop or ¼ cup measure.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tops should spring back when lightly touched.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely (at least 30 minutes) before decorating.
  9. While cupcakes cool, prepare ghosts: Place white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and runny like warm honey.
  10. Working one at a time, hold a marshmallow by the flat end and dip the rounded top into melted white chocolate. Let excess drip off, tapping gently against the bowl.
  11. Place dipped marshmallow on a parchment-lined baking sheet. While chocolate is still wet, use a toothpick to gently pull chocolate downward at the bottom edge to create a wavy hem. Repeat with remaining marshmallows.
  12. Let ghosts set completely, about 10-15 minutes at room temperature.
  13. Once ghosts are set and cupcakes are cool, place one ghost on top of each cupcake, pressing gently to stick.
  14. Using black decorating gel or melted black candy melts, pipe two small eyes onto each ghost. Optionally pipe a tiny open mouth for personality.
  15. If using sprinkles or edible glitter, add around the base while white chocolate is still slightly tacky. Let decorations set for about 5 minutes before serving or storing.

Notes

Coffee enhances chocolate flavor without making it taste like coffee. Don’t rush cooling—warm cupcakes will melt the white chocolate. Use fresh, soft marshmallows for best results. Thin white chocolate with coconut oil for smooth dipping. Work in batches when dipping marshmallows to maintain consistency. Pipe eyes quickly as decorating gel dries fast.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, easy Halloween recipe, chocolate cupcakes, marshmallow ghosts, white chocolate ghosts, spooky cupcakes, party dessert

Find it online: https://cookluma.com/best-ghost-cupcakes-easy-halloween-recipe-in-30-minutes/