These ghost cupcakes are sure to frighten and delight your guests this Halloween! The recipe is simple and easy to follow, so even novice bakers can create these tasty little ghosts. So get out your mixer and let’s get baking!
It’s that time of year again when the leaves start to turn, the days get shorter, and pumpkin spice everything takes over.
Halloween is just around the corner and that means it’s time to start thinking about what costumes you’re going to wear and what spooky treats you’re going to make. These Halloween Ghost Cupcakes are a MUST!
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My friend came over and helped me out with these super cute cupcakes for Halloween. The general idea of using fondant over a lollipop to make the ghost has been around for a multitude of years now.
It is hard to say where it originated, but these were definitely inspired by those that have been shared by so many. They are super fun because they are so easy to make. The kiddos love them and they make a great addition to holiday parties for young and old!
Halloween Cupcakes Recipes
Here are some commonly asked questions
Can these be made with a box mix?
Sure! A box cake mix works well for these cupcakes. Not only does it make the whole process so quick and easy, but the box mixes are pretty tasty.
That being said – I do have this super delicious homemade chocolate cupcake recipe that I really encourage you to try. They are moist and fluffy and oh so delicious!
What is the best way to store leftover ghost cupcakes?
As with all cupcakes, the most important thing is to keep them in an airtight container. Now – because of the frosting I recommend that the cupcakes be refrigerated.
HOWEVER – the lollipops don’t do all that well in the moist air. So I do recommend adding the ghosts to the top of the cupcakes at the time of serving.
So – bake and frost the cupcakes and then refrigerate them. Make the ghosts and keep them in an airtight container at room temperature. Do keep in mind that if you live in a humid environment, the lollipops might still weep.
The frosted cupcakes will keep in the fridge for up to 5 days or freeze for up to 3 months.
Ingredients for Halloween Ghost Cupcakes
12 baked cupcakes – chocolate or any flavor you like
Frosting
- unsweetened baking chocolate
- butter – softened
- vanilla extract
- heavy cream
- confectioner’s sugar
Decorate
- Dum Dum lollipops
- white fondant
- black fondant
Can this recipe be doubled?
Yes, absolutely. This recipe makes 12 cupcakes – fortunately, this recipe is so simple that doubling barely takes any additional time. Everyone loves these super cute treats – so I do recommend making more than you think you will need.
How to Make Halloween Ghost Cupcakes
Bake cupcakes according to package or recipe instructions. Allow to cool completely.
Frosting
- Place the baking chocolate in a microwave-safe bowl and heat in 30-second increments, stirring in-between, until the chocolate is completely melted and smooth. Set aside to cool.
- Using an electric mixer, cream together the butter and vanilla.
- Gradually add in the confectioner’s sugar and heavy cream, mixing between each addition until all of the sugar is incorporated. I start with 3 cups and add more until the desired consistency is reached, up to 4 cups.
- Add in the melted chocolate and continue beating until the chocolate is well incorporated.
Decorate
- Using a piping bag, or spatula, frost each cupcake with a thick layer of frosting.
- Roll out the white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)
- Cut out circles that are 4 inches in diameter. I used a wide-mouth mason jar lid as a template, but you can use a cookie or biscuit cutter or any 4-inch circle as a guide.
- Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.
- Pinch off small pieces of black fondant and roll the pieces into balls. Press the black fondant into the white fondant to create the ghost’s eyes and mouth. If you have trouble getting them to stick, dampen the back of the black fondant with a small amount of water.
- Press the lollipop stick into the center of the prepared cupcakes.
- Repeat until all of the cupcakes have been topped with a ghost.
- Store in an airtight container.
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
More Cute Halloween Treats to Pair with these Cupcakes
- Mummy Shortbread Cookies
- Sugar Skull Cookie Dough
- Cinnamon Candy Apples
- 20+ Spooktacular Halloween Treats
- Creepy Spider Cupcakes
- Mummy Cookies
- Candy Corn Poke Cake
- Zombie Cookies
What’s The Secret To Moist Cupcakes?
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
Can I use a cookie cutter to cut the fondant?
Yes – cookie cutters work great. Since we moved into this house, I seem to have misplaced a ton of my baking tools. We were already knee-deep in the recipe before I figured this out – so we improvised with a jar lid. But yes – a cookie cutter would have been my first choice.
Don’t miss our Ghosts in the Graveyard Dessert too!
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making ghost cupcakes…
This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
- mixing bowls
- hand mixer
- mixer
- measuring cups
- measuring spoons
- cupcake pan
- cupcake liners
- piping bags
- piping tip
If you love this easy Halloween Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Halloween Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Halloween Ghost Cupcakes
Ingredients
12 baked cupcakes – chocolate or any flavor you like
Frosting
- 4 oz unsweetened baking chocolate
- ½ cup butter – softened
- 2 tsp. vanilla extract
- ¼ cup heavy cream
- 4 cups confectioner’s sugar
Decorate
- 12 Dum Dum lollipops
- white fondant
- black fondant
Instructions
Bake cupcakes according to package or recipe instructions. Allow to cool completely.
Frosting
- Place the baking chocolate in a microwave-safe bowl and heat in 30 second increments, stirring in-between, until the chocolate is completely melted and smooth. Set aside to cool.
- Using an electric mixer, cream together the butter and vanilla.
- Gradually add in the confectioner’s sugar and heavy cream, mixing between each addition until all of the sugar is incorporated. I start with 3 cups and add more until the desired consistency is reached, up to 4 cups.
- Add in the melted chocolate and continue beating until the chocolate is well incorporated.
Decorate
- Using a piping bag, or spatula, frost each cupcake with a thick layer of frosting.
- Roll out the white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)
- Cut out circles that are 4 inches in diameter. I used a wide mouth mason jar lid as a template, but you can use a cookie or biscuit cutter or any 4-inch circle as a guide.
- Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.
- Pinch off small pieces of black fondant and roll the pieces into balls. Press the black fondant into the white fondant to create the ghost’s eyes and mouth. If you have trouble getting them to stick, dampen the back of the black fondant with a small amount of water.
- Press the lollipop stick into the center of the prepared cupcakes.
- Repeat until all of the cupcakes have been topped with a ghost.
- Store in an airtight container.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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