How to Make Ghost Cupcakes in Simple Way
Whether you're throwing a Halloween party or just looking to add a festive touch to your dessert table, these ghost cupcakes are sure to impress. The recipe combines basic baking ingredients with a touch of creativity to transform ordinary cupcakes into spooky ghostly delights. Let's dive into the simple steps to create these hauntingly delicious cupcakes that will enchant both kids and adults alike.
- 2 cups all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 1 cup natural unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 24 large marshmallows
- 16 ounces canned white frosting
- 48 candy eyeballs
- Black writing icing
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin pan with 24 cupcake liners.
- Mix Dry Ingredients:
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
In another bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients:
Add the buttermilk, vanilla extract, and hot water to the butter mixture. Mix until combined. Gradually add the dry ingredients, mixing just until combined.
- Bake:
Fill each cupcake liner halfway with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Beat the Butter:
In a large mixing bowl, beat the butter on high speed until creamy, about 3 minutes.
- Add Cocoa Powder and Sugar:
Sift in the cocoa powder and 2 cups of powdered sugar. Beat on low speed until combined.
- Add Remaining Ingredients:
Add the heavy cream, vanilla extract, and salt. Beat on low speed until well combined. Gradually add the remaining powdered sugar and beat on high speed until the frosting is light and fluffy.
- Frost the Cupcakes:
Fit a piping bag with a large round tip (or use a resealable plastic bag with the corner snipped off) and fill it with the chocolate frosting. Pipe the frosting onto all ghost cupcakes in a swirl pattern.
- Add Marshmallow Ghosts:
Place a large marshmallow on top of each frosted cupcake.
- Cover with White Frosting:
Heat the canned white frosting in the microwave for about 15-20 seconds, or until it is pourable but not too runny. Spoon the white frosting over the marshmallow, allowing it to drape down and cover the marshmallow completely.
- Add Candy Eyeballs and Mouth:
While the white frosting is still wet, press two candy eyeballs onto each marshmallow ghost. Use the black writing icing to draw a small mouth.
- Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature before you start. This helps in achieving a smooth and well-mixed batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- If your frosting is too thick, add a bit more heavy cream, one tablespoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Have Fun Baking!