Boo! These easy ghost cupcakes are simple to decorate and the perfect treat for your Halloween party. My favorite no-fail chocolate cupcake is topped with a swirl of marshmallow frosting and a chocolate face is piped on for spooky cuteness.
- 2 cups AP flour
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk
- 3 eggs, lightly beaten
- ½ cup canola oil
- ½ cup boiling water
- 6 egg whites
- 2 cups sugar
- 2/3 cup light corn syrup
- 1 tsp salt
- 1 Tbsp vanilla extract
- 1/2 cup water
- 3 1/2 cup mini marshmallows
- 1/4 cup semi-sweet chocolate, melted
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Preheat the oven to 350 degrees and line 2 - 12 cup muffin tins with cupcake liners.
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Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
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Add buttermilk, eggs, and oil to the dry ingredients and mix well until combined.
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Slowly add in boiling water and mix to combine.
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Fill each lined cup using an ice cream scoop and bake 15 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans once while baking.
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Cool the cupcakes in the pans for about 5 minutes, then remove them from the pan and finish cooling on a wire rack.
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Place all ingredients except marshmallows in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.
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Beat with an electric mixer until very thick and glossy, at least 7-8 minutes. A candy thermometer inserted into the mixture should read 160 degrees.
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Add in the marshmallows and continue to beat until marshmallows are melted, about 3 mins.
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Remove from heat and beat for an additional 7-8 minutes, until cooled and very thick. The bottom of the bowl should feel room temperature, not warm. If it is still warm, continue beating.
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Fill a piping bag fitted with a large round tip about 2/3 full with marshmallow frosting. Pipe frosting in concentric circles on top of the cupcake, creating a peak.
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Repeat with the remaining cupcakes, refilling the piping bag as needed.
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Place the melted chocolate into another piping bag fitted with a small round pastry tip (#2). Pipe eyes and a mouth on each cupcake.
Special equipment needed: 24 cupcake liners, pastry bags, large round pastry tip, #2 round pastry tip
If you don't have pastry tips, simply cut a wider hole at the end of a pastry bag for the frosting, and just the tip for the chocolate face.
Frosting Tips:
- Be sure no egg yolk slips into the frosting as it could prevent it from thickening.
- Make sure your mixing bowl is clean and grease-free, as that may inhibit thickening.
- When heating the frosting over simmering water, be sure the bottom of the bowl does not touch the water and keep the heat to very low.
- To ensure your frosting is fully cooked, insert a candy thermometer after whipping for 7-8 mins. The thermometer should read 160 degrees.
- Use a whisk attachment to beat the frosting in order to incorporate air and volume after it is taken off the heat.
- Put you hand on the bottom of the bowl after beating it off the heat for 8-10 mins. It should feel room temperature, not warm. If it is still warm, continue beating. The time is simply a guide here, rely on touch and sight to be sure your frosting is light, glossy, and thick.
- Frosted cupcakes can be kept at room temperature for 2-3 days. Don't refrigerate them as the frosting may weep.