Description
These delightful Ghost Cupcakes feature rich chocolate cake topped with fluffy chocolate frosting and spooky marshmallow ghosts. Perfect for Halloween parties or any festive occasion, these cupcakes combine moist, chocolatey goodness with fun ghostly decorations made from marshmallows, candy eyeballs, and melted white frosting.
Ingredients
Scale
Chocolate Cupcakes
- 2 ½ cups (300g) all purpose flour
- ⅓ cup (28g) natural unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (113g) unsalted butter, room temperature (1 stick)
- 1 ½ cups (297g) granulated sugar
- 3 oz bittersweet chocolate baking bar, melted
- 2 large eggs
- 1 cup (236ml) buttermilk
- ½ cup (118ml) hot tap water
Chocolate Frosting
- 2 cups (452g) unsalted butter, room temperature (4 sticks)
- 1 cup (84g) natural unsweetened cocoa powder
- 4-5 cups (454-567g) powdered sugar
- 3 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- ½ tsp salt
Decorations
- 24 Large marshmallows
- 16 oz canned white frosting (store bought)
- Candy eyeballs
- Black writing icing (store bought)
Instructions
- Preheat and Prep: Preheat your oven to 350º F and line a muffin pan with cupcake liners to prepare for baking.
- Melt Chocolate: Roughly chop the bittersweet chocolate baking bar into smaller pieces. Place in a microwave-safe bowl and microwave at 50% power for 2 minutes, stirring, then repeat until fully melted. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Chocolate: Add the eggs one at a time, then beat in the cooled melted chocolate for about 30 seconds until fully incorporated.
- Combine Wet and Dry: Add half of the buttermilk to the wet mixture and beat for about 20 seconds. Then add half of the dry ingredients and beat just enough to combine.
- Add Remaining Liquids and Dry Ingredients: Add the remaining buttermilk and hot water, mixing until liquids are combined. Finally, add the rest of the dry ingredients and beat on low speed until just combined without overmixing.
- Fill and Bake: Fill each cupcake liner halfway full with batter. Bake the cupcakes for 17-19 minutes at 350º F or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting.
- Prepare Frosting: Beat the butter on high speed for 3 minutes until creamy. Sift in the cocoa powder and three cups of powdered sugar, then beat on low speed until combined and thick.
- Add Cream, Vanilla, and Salt: Stir in the heavy whipping cream, vanilla extract, and salt. Gradually add the remaining powdered sugar (1-2 cups) while mixing on low speed. Adjust texture by adding more heavy cream if frosting is too thick.
- Pipe Frosting: Fit a piping bag with a Wilton 1M tip and pipe a swirl of chocolate frosting onto each cooled cupcake.
- Add Marshmallows: Place a large marshmallow on top of each frosted cupcake.
- Prepare White Frosting: Transfer the canned white frosting to a microwave-safe bowl and heat for 15-30 seconds until runny and easy to spoon.
- Coat Marshmallows: Spoon the warmed white frosting over each marshmallow, letting it drip and fully cover to create a ghostly shape. Let set for a few minutes to firm up.
- Decorate Eyes and Mouth: Press candy eyeballs onto each coated marshmallow. Use black writing icing to add a small mouth to complete the ghost faces.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Melting the bittersweet chocolate slowly at 50% microwave power helps prevent scorching.
- If frosting becomes too thick, add an additional tablespoon of heavy cream to reach desired consistency.
- For cleaner piping, use a piping bag fitted with a Wilton 1M tip or similar star tip.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
