Halloween is coming up soon, and if you’re looking for a fun treat to serve, these easy-to-make ghostly cupcakes are perfect! They’re really cute and delicious too!
You can’t beat a chocolate cupcake, right? Then add a cute little fondant spirit floating over the top, and you have the perfect Halloween Ghost Cupcakes to treat kids and adults alike.
Our house has always had one rule for Halloween. We make it friendly for even the tiniest trick-or-treaters. There’s never been anything spooky and scary around here. We’re all about the cute! And, my goodness, these cupcakes are simply precious.
Recipe Snapshot: Halloween Ghost Cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling and Drying Time: 30 minutes
Total Time: 1 hour, 25 minutes
Servings: 18
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Sugar, eggs, flour, cocoa, milk, chocolate chips, fondant
Skill Level: Easy
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Ingredient Notes
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- Vegetable shortening — You may know this by the brand name “Crisco.”
- White fondant — I use the Wilton brand white fondant for this recipe. It’s available from online retailers and also in craft stores.
- Black Decorator Icing — Available in tubes in the cake decorating section at the grocery store, or from craft stores.
- Black Cupcake Liners — Recommended but not absolutely necessary.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Halloween Ghost Cupcakes
Preheat the Oven and Prep the Pan
STEP 1. Preheat the oven to 375 degrees.
STEP 2. Line muffin tins (enough to bake 18 cupcakes) with paper cupcake liners. Set the pan aside.
Pro Tip
Note that I used black cupcake liners for these to make the little ghosts really stand out. You can use any color you like or none at all. If you don’t use liners, you’ll need to grease and flour the muffin tin cups.
Mix the Cupcake Batter
STEP 3. In a medium mixing bowl or the bowl of a stand mixer, beat the shortening and sugar together until light and fluffy.
STEP 4. Add the eggs and vanilla extract. Beat until well combined.
STEP 5. In another mixing bowl, measure the flour, cocoa powder, baking soda, and salt. Use a whisk to mix together.
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STEP 6. Add the dry ingredients alternately with the milk to the shortening and sugar mixture, …
STEP 6 (cont’d.) … beginning and ending with the milk.
Pro Tip
To alternate wet and dry ingredients, start by adding about 1/3 of the wet followed by half the dry, then another 1/3 of the wet and the remaining dry, and end with the remaining 1/3 wet.
STEP 7. Use a wooden spoon or spatula to stir in the chocolate chips.
Fill the Muffin Tins
STEP 8. Fill the prepared cupcake liners approximately 3/4 full.
Bake the Cupcakes
STEP 9. Bake for 20-25 minutes or until a toothpick inserted near the center of a cupcake comes out clean.
Pro Tip
Don’t forget when checking the cupcakes for doneness, you may touch a melted chocolate chip with the toothpick. It will look wet even when the cupcake is done.
STEP 10. Allow the cupcakes to cool completely.
Make the Fondant Ghosts
STEP 11. Roll out the fondant to about 1/8-inch thick using cornstarch to make sure it doesn’t stick to the rolling surface.
STEP 12. Cut out 3-4 inch circles using a large cookie cutter, biscuit cutter, or a bowl as a guide.
STEP 13. Press the fondant out with your fingers and drape it over a dome-shaped object (I used a small salt shaker) for arranging the “skirts” of the ghosts into pleats.
STEP 14. Use the black decorator icing to dot little eyes onto the ghosts. Allow the fondant ghosts to dry completely.
STEP 15. Place one on top of each cupcake.
Questions and Answers: Halloween Ghost Cupcakes
- I’m not sure about working with fondant. Is there an alternative?
If you don’t want to try working with fondant, you can make a simple white buttercream frosting and use a piping bag to create a ghost on top of the cupcakes. - My salt shaker just isn’t the right size for molding the ghosts. What else could I use?
For shaping the fondant ghosts, you can use almost anything. I have even seen similar ghosts laid over a lollipop, and the lollipop was left in there for support and an added surprise, which is very cute. You could possibly drape them over a large marshmallow or just mold them using your hands. - I’ve tried the black icing before, and it was runny. Any ideas?
If you’ve had problems with the black icing running, you probably picked up the gel type of icing. Be sure to get the “decorator icing” and, if you want to be extra sure, only add the eyes just before serving. - What’s the best way to store these ghost cupcakes?
These cupcakes are easiest to store in a cake storage container with a high dome lid. The ones with a cupcake insert work really well!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Halloween Ghost Cupcakes
Ingredients
- ¾ cup vegetable shortening
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup mini chocolate chips
For Decorating
- 12 black cupcake liners optional
- 24 ounces white fondant icing (recommend: Wilton Decorator Preferred White Fondant)
- cornstarch for dusting the work surface
- black decorator icing
Instructions
- Preheat the oven to 375 degrees.
- Line muffin pans (enough for 18 cupcakes) with liners and set aside.
- Using a mixer, beat the shortening and sugar until light and fluffy.¾ cup vegetable shortening, 1 ¼ cups granulated sugar
- Add eggs and vanilla and beat well.2 large eggs, 1 teaspoon vanilla extract
- In another medium sized mixing bowl, mix the flour, cocoa, baking soda, and salt. Whisk together to mix well.1 ¾ cups all-purpose flour, ½ cup cocoa, 1 teaspoon baking soda, ½ teaspoon salt
- Add the milk and the dry ingredients alternately (one-half in each addition) to the shortening and sugar mixture. Mix well.1 cup whole milk
- Stir in the mini chocolate chips.1 cup mini chocolate chips
- Fill each cupcake liner 3/4 full.
- Bake for 20-25 minutes. Check with a toothpick for doneness.
- Remove from the oven and allow to cool completely.
- Roll out the fondant icing to about 1/8" inch thick using cornstarch to make sure it doesn't stick.24 ounces white fondant icing, cornstarch
- Cut out circular shapes about 3-4 inches across using a cookie cutter or bowl.
- Press the fondant out with fingers and drape over a dome shape such as a salt shaker. Arrange the "skirts" of the ghosts into pleats.
- Use the black decorator icing to dot on little eyes. Allow to dry.black decorator icing
- Place on top of the cupcakes.
Notes
- Don’t forget when checking the cupcakes for doneness, you may touch a melted chocolate chip with the toothpick. It will look wet even when the cupcake is done.
- If you don’t want to try working with fondant, you can make a simple white buttercream icing and pipe a ghost on top of the cupcakes. Easy!
- Cupcakes keep for 3-5 days in a covered container at room temperature.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi Lana, I really enjoy your weekly recipes they are a ray of sunshine. This week’s spider webs and ghost cupcakes are so fun. My family will be busy next weekend and we thank you. Happy Halloween. Margie
Thank you, Marjory! We all need something fun in the kitchen every once in a while. I hope our family enjoys these ideas for Halloween :-)