Description
Halloween Ghost Cupcakes are a fun and spooky party treat. Moist chocolate cake topped with creamy vanilla frosting piped into ghostly swirls, complete with eyes and a mouth for personality.
Ingredients
1 (15.25 oz) box chocolate or devil’s food cake mix
1 (4 oz) box chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
2 teaspoons espresso powder (optional)
2 cups vanilla buttercream (white or tinted white)
Black frosting or mini chocolate chips (for eyes)
Instructions
1. Preheat oven to 350°F and line two 12-count muffin tins with liners.
2. Mix cake mix, pudding, sour cream, water, oil, eggs, and espresso powder in a large bowl until well combined.
3. Fill liners 3/4 full with batter and bake for about 15 minutes or until a toothpick inserted comes out clean.
4. Cool completely before frosting.
5. Fill a piping bag fitted with a large round tip with vanilla frosting.
6. Pipe frosting in layered circles, starting from the base and working up to a tip to create a ghost shape.
7. Use black frosting or chocolate chips to add eyes and a mouth near the top of the frosting dome.
Notes
You can use homemade chocolate cupcakes or buy unfrosted cupcakes from a bakery.
White frosting is best for a vibrant ghost color; adding white food coloring or whipping longer can help reduce yellow tint.
Black frosting can be substituted with chocolate chips.
Frosted cupcakes do not need refrigeration and can be stored at room temperature for up to three days.
Unfrosted cupcakes can be frozen for up to three months; wrap each one after flash-freezing.
Frosting can be frozen separately for up to six months (avoid freezing cream cheese frosting).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 241
- Sugar: 22g
- Sodium: 265mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg