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Cozy Ghost Cupcakes with Marshmallow Frosting

cozy ghost cupcakes - featured image
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Rich, fudgy chocolate cupcakes topped with a fluffy, stabilized marshmallow frosting, piped into adorable ghost shapes. Perfect for Halloween parties or a cozy fall baking session.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, at room temperature
  • ½ cup (120ml) buttermilk, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee
  • 3 large egg whites, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Mini chocolate chips or candy eyes (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together egg, buttermilk, oil, and 2 teaspoons vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (batter will be thick).
  5. Pour in hot coffee and stir gently until batter is smooth and thin. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: Fill a saucepan with about 1 inch of water and bring to a simmer. In a heatproof bowl, combine egg whites, ¾ cup sugar, and cream of tartar. Place bowl over simmering water (bottom not touching water) and whisk constantly until sugar is dissolved and mixture is hot, about 3-4 minutes.
  9. Remove bowl from heat. Using an electric mixer, beat on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in 1 teaspoon vanilla until combined.
  10. Transfer frosting to a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off). Pipe a tall, swirling mound on each cooled cupcake, pulling up to form a peak for the ghost’s head.
  11. While frosting is still soft, press two mini chocolate chips into each for eyes. Let cupcakes sit at room temperature for about 10 minutes to set before serving.

Notes

For best results, use room temperature ingredients. The hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee. Do not refrigerate frosted cupcakes as the frosting may weep. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow frosting, chocolate cupcakes, easy Halloween dessert, fall baking

Find it online: https://spoonluma.com/cozy-ghost-cupcakes-with-marshmallow-frosting/