Ghost Cupcakes Recipe

I’ve got a treat for you that’s perfect for any spooky party or just a fun baking day with the kids — my Ghost Cupcakes Recipe is seriously fan-freaking-tastic! These chocolate cupcakes topped with fluffy, ghostly marshmallows draped in sweet white frosting and playful candy eyes have a way of stealing the show every single time. Stick around because I’m sharing all my tips to help you nail these adorable, delicious little ghosts perfectly.

this …

Ingredients You’ll Need

These ingredients work together like a dream — the cocoa and bittersweet chocolate give a deep chocolate flavor, while the buttermilk makes the cupcakes light and moist. For the frosting, real butter and high-quality cocoa powder make all the difference, so try to get the best you can.

• All Purpose Flour: The base for your cupcakes—makes sure it’s fresh for fluffier results.
• Natural Unsweetened Cocoa Powder: Adds rich chocolate flavor without overpowering sweetness.
• Baking Soda & Baking Powder: Together, they give your cupcakes the right lift and texture.
• Salt: Enhances the other flavors, don’t skip it!
• Unsalted Butter: Room temperature butter cream-whips better and makes the cupcakes tender.
• Granulated Sugar: Sweetens and helps create a soft crumb.
• Bittersweet Chocolate Baking Bar: Melting this into the batter adds a deep, rich chocolate undertone you’ll love.
• Eggs: Help hold everything together and give moisture.
• Buttermilk: The secret to moist, tender cupcakes with a subtle tang.
• Hot Tap Water: Helps intensify the cocoa flavor and keep the batter smooth.
• Heavy Whipping Cream: Gives the frosting a luscious, creamy texture.
• Vanilla Extract: Adds warmth and depth to the frosting flavor.
• Powdered Sugar: For that perfect sweet, fluffy frosting.
• Large Marshmallows: The ghost toppers — get marshmallows that are big and soft for the best look.
• Canned White Frosting: Used to coat the marshmallows and give that “ghostly” white covering.
• Candy Eyeballs: The cutest finishing touch that brings these ghosts to life.
• Black Writing Icing: For drawing mouths on your ghost cupcakes — this little detail makes all the difference.

Variations

I love customizing this Ghost Cupcakes Recipe depending on the occasion or what I have on hand, and I encourage you to do the same! You can switch up the chocolate or play with frostings to make it your own.

• Use Dark Chocolate or Milk Chocolate: I once swapped bittersweet chocolate for a milk chocolate bar, which yielded a sweeter cupcake that the kids went crazy for.
• Vanilla Cupcake Base: For a lighter look, try vanilla cupcakes under the ghost marshmallow topping for a different flavor profile but the same spooky fun.
• Dairy-Free Version: You can substitute non-dairy butter and milk alternatives—I’ve done this with coconut milk for a tasty twist.
• Spice It Up: Add a pinch of cinnamon or chili powder into the batter for a subtle flavor kick! I discovered this trick at a fall party and now it’s a secret favorite.

How to Make Ghost Cupcakes Recipe

Step 1: Prepping the Batter

Start by preheating your oven to 350º F and lining your muffin tin with cupcake liners. Melt your bittersweet chocolate slowly—microwave in 30-second bursts stirring each time to avoid burning. While it cools, mix your dry ingredients (flour, cocoa, baking soda, powder, salt) separately. This keeps things organized and ensures even distribution. Pro tip: Sift the cocoa to avoid clumps. Then, cream your butter and sugar until pale and fluffy; this is key to light cupcakes. Beat in eggs and melted chocolate next.

Step 2: Combining Wet and Dry Ingredients

Add half the buttermilk, then half the dry ingredients to your wet mix, beating just enough to combine (don’t overmix). Next, pour in the hot water and remaining buttermilk. The hot water intensifies the cocoa and thins the batter for a moist crumb. Finish by adding the remaining dry ingredients and mix on low speed until just combined.

Step 3: Baking the Cupcakes

Fill your cupcake liners about halfway (this gives room for a nice rise without overflowing) and bake for 17-19 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Cooling completely is crucial before frosting, so resist the temptation to frost while warm!

Step 4: Making the Chocolate Frosting

Beat room temperature butter on high until super creamy (about 3 minutes). Sift in cocoa powder and powdered sugar to avoid lumps and create a fluffy texture. Add heavy cream, vanilla, and salt to balance sweetness and smoothness. Adjust powdered sugar or cream to reach your desired frosting consistency — I like mine thick enough to hold a swirl but soft enough to pipe easily.

Step 5: Decorating Your Ghost Cupcakes

Using a Wilton 1M tip (or your favorite large star tip), pipe generous swirls of frosting onto each cooled cupcake. Place a large marshmallow on top as the ghost’s head. Warm the canned white frosting briefly until runny, then spoon it over each marshmallow to completely cover it in that ghostly white cloak. After it firms a bit (usually 5-10 minutes), press candy eyeballs on and use black writing icing to draw cute or spooky mouths. The difference this makes? Absolutely magical.

How to Serve Ghost Cupcakes Recipe

Garnishes

I like to keep garnishes simple so the ghosts stand out: a little dusting of powdered sugar adds a subtle “moonlit” glow, but the candy eyeballs and black icing faces really steal the spotlight. If you want to get fancy, sprinkles or edible glitter can add extra whimsy.

Side Dishes

Pair these cupcakes with a creamy pumpkin spice latte or a chilled glass of milk to balance the chocolate richness. For a party, I often set them alongside other Halloween treats like caramel apples or popcorn balls for a festive spread.

Creative Ways to Present

One fun trick: place your ghost cupcakes on a tiered cake stand surrounded by cobweb tablecloth and tiny plastic spiders for an instant spooky display. For a kid’s party, add mini cupcake flags with ghost jokes or monster puns—they get a big kick out of those little surprises!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to two days—any longer, and I move them to the fridge. Just be sure to keep them covered well to prevent the marshmallows from drying out. When stored properly, they stay moist and tasty.

Freezing

Freezing these cupcakes works if you want to prep ahead, but I recommend freezing before adding marshmallows and candy eyes. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge, then add your spooky toppings before serving for best freshness.

Reheating

Since these are best enjoyed at room temperature, I take frozen cupcakes out of the fridge about 30 minutes before serving. If you love a warm cupcake, microwave for just 10 seconds, but skip reheating once marshmallows and frosting are added or they may melt too much.

FAQs

Final Thoughts

I absolutely love how these Ghost Cupcakes come together — they’re fun to make, gorgeous to look at, and downright delicious to eat. When I first tried this, I was surprised by how easy it was to create something so impressive, even with a busy schedule. My family goes crazy for them every Halloween, and honestly, they’re good any time you want a little spooky fun. I can’t wait for you to try this Ghost Cupcakes Recipe and make some magical memories in your kitchen. Trust me, you’re going to love it!

Print