Use this simple chocolate cupcake recipe and purchased fondant to make these adorable Halloween Ghost Cupcakes to serve to all your trick-or-treaters!
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 18servings
Ingredients
¾cupvegetable shortening
1 ¼cupsgranulated sugar
2large eggs
1teaspoonvanilla extract
1 ¾cupsall-purpose flour
½cupcocoa
1teaspoonbaking soda
½teaspoonsalt
1cupwhole milk
1cupmini chocolate chips
For Decorating
24ounceswhite fondant icing(recommend: Wilton Decorator Preferred White Fondant)
cornstarchfor dusting
black food coloring
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.
Add eggs and vanilla and beat well.
In another medium sized mixing bowl, mix the flour, cocoa, baking soda, and salt. Whisk together to mix well.
Add the milk and the dry ingredients alternately (one-half in each addition) to the shortening and sugar mixture. Mix well.
Stir in the 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.
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 food coloring to dot on little eyes. Allow to dry.
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.