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Easy Chocolate Ghost Cupcakes With Marshmallow Buttercream Frosting

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Looking for ghost cupcakes to make for Halloween? These chocolate cupcakes are so yummy with marshmallow buttercream frosting and they are easy to make too.

Make sure to grab the printable instructions available at the bottom of this post.

Everyone will love how frightfully delicious they are. Dessert is always a hit, and I love Halloween party food ideas that are easy to serve.

These would make an excellent treat for a family Halloween movie night!

Chocolate cupcake in blue wrapper with marshmallow frosting ghost face. Cupcakes sitting on a white tablecloth

Marshmallow Buttercream Ghost Cupcakes Recipe

I absolutely love how simple it is to decorate homemade ghost cupcakes. They really look great and no one has to know they were this easy.

If you are transporting them to a party, I highly recommend using a cupcake carrier to keep the ghosts from getting smashed.

How many cupcakes does this recipe make?

This recipe yields about 12 to 16 cupcakes, depending on how high you fill the cupcake liners.

Why Put Sour Cream in these Cupcakes?

Adding sour cream helps keep them moist and adds flavor. It has a creamy texture which makes it an excellent ingredient for baking.

If you don’t want to use sour cream or don’t have any on hand, you can substitute it with the same amount of plain Greek yogurt.

5 completed chocolate ghost cupcakes on white tabletop.

Why Put Coffee in these Chocolate Cupcakes?

We are using cocoa powder in this chocolate cupcake recipe and coffee helps boost the flavor. It will not make your cupcake coffee flavored (though you might taste it a little bit).

The hot coffee actually makes the cupcake more chocolatey. You can substitute hot coffee with the same amount of water, if needed.

Can I use a boxed cake mix instead?

You may use any from scratch chocolate cupcake recipe or box mix instead of this one. Just follow the directions for how to fill the cupcake, make the frosting, and decorate it to look like a ghost.

Chocolate Ghost Cupcake Ingredients

Printable instructions are available at the bottom of this post.

  • 1 cup all-purpose flour
  • ½ cup high quality cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 6 tbsp butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup hot coffee
  • ½ cup marshmallow fluff

Helpful Baking Tools:

How to Make Chocolate Cupcakes:

Preheat oven to 350 degrees Fahrenheit and line a muffin tray with cupcake liners.

Flour, coca powder, and other dry ingredients in a silver mixing bowl

Sift dry ingredients together in a small bowl: flour, cocoa powder, baking powder, baking soda and salt.

Whisk and cake batter in silver mixing bowl

Whisk together butter, sugar and eggs in a large mixing bowl. Add sour cream into wet ingredients and whisk some more.

Slowly add ⅓ of the dry ingredients into the bowl of wet ingredients at a time, mixing them together.

Whisking dry ingredients to chocolate cupcake batter in silver mixing bowl.

Once all of the ingredients are well combined, pour hot coffee into the batter and stir.

Fill each cupcake liner about 2/3 of the way with chocolate cupcake batter.

Bake for 15-17 minutes or until toothpick comes out clean when inserted into the center of one cupcake.

Allow the cupcakes to cool. You can leave them in the muffin tin for a few minutes, then carefully transfer them to a wire cooling rack.

Chocolate cupcakes on wire cooling rack. One has marshmallow fluff filling added.

Once cupcakes are cooled, use a knife to carve out a hole in the center of each cupcake (about ¾ of an inch in diameter and ½ an inch deep).

Fill each cupcake hole with marshmallow fluff. Now it’s time to make the frosting and decorate!

Marshmallow Buttercream Frosting Ingredients

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How to Make Marshmallow Buttercream Frosting

Use an electric mixer on low to beat together butter, confectioners’ sugar, marshmallow fluff and milk.

Butter, sugar, marshmallow fluff in silver mixing bowl next to cooling rack with chocolate cupcakes

Gradually increase the speed of the mixer to high. Continue beating until ingredients are well combined, smooth and form semi-stiff peaks.

Tips for Decorating Marshmallow Ghost Cupcakes

Scoop the marshmallow buttercream frosting into a piping bag with Wilton round icing tip #12 attached.

One chocolate cupcake with marshmallow frosting on a cooling rack.

Frost each cupcake generously. Start by piping a circle around the top of the cupcake and continue to pipe in a circular motion, with each circle a bit smaller and pulling upward. This will help build the height of the frosting ghost.

How to Make the Ghost Faces:

First, roll out 2 small spheres from the black fondant – about ¼ of an inch in diameter. 

Then flatten them out and place them on the buttercream ghost, side-by-side. These will act as the buttercream ghost’s eyes.

Frosted chocolate cupcake and piping bag on cooling rack. Black fondant rolled in three small balls on white countertop.

Next, roll out another black fondant sphere, slightly larger than the eyes and flatten it out into an oval.

Finally, place the fondant oval just underneath the set of eyes. This will act as the buttercream ghost’s mouth. Boo!

Completed chocolate marshmallow ghost cupcakes and one split open on a white background.

If you don’ t have black fondant, you can also try using chocolate chips. Just insert the point of the chip into the frosting.

Serve and enjoy! 

More Halloween Ideas:

Chocolate Ghost Cupcakes and Marshmallow Buttercream Printable Recipe

5 completed chocolate ghost cupcakes on white tabletop.

Chocolate Ghost Cupcakes & Marshmallow Buttercream Frosting

Yield: 12-16
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Looking for ghost cupcakes to make for Halloween? These chocolate cupcakes are so yummy with marshmallow buttercream frosting and they are easy to make too.

Ingredients

  • Chocolate Ghost Cupcake Ingredients:
  • 1 cup all-purpose flour
  • ½ cup high quality cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • 6 tbsp butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup hot coffee
  • ½ cup marshmallow fluff
  • Marshmallow Buttercream Frosting Ingredients:
  • 2 stick butter, softened
  • ¼ cup marshmallow fluff
  • 4 cups confectioners’ sugar
  • 2-3 tbsp milk
  • 2-3 oz. black fondant (to decorate)

Instructions

How to Make Chocolate Cupcakes:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin tray with cupcake liners.
  2. Sift dry ingredients together in a small bowl: flour, cocoa powder, baking powder, baking soda and salt.
  3. Whisk together butter, sugar and eggs in a large mixing bowl.
  4. Add sour cream into wet ingredients and whisk some more.
  5. Slowly add ⅓ of the dry ingredients into the bowl of wet ingredients at a time, mixing them together.
  6. Once all of the ingredients are well combined, pour hot coffee into the batter and stir.
  7. Fill each cupcake liner about 2/3 of the way with chocolate cupcake batter.
  8. Bake for 15-17 minutes or until toothpick comes out clean when inserted into the center of one cupcake.
  9. Allow the cupcakes to cool. You can leave them in the muffin tin for a few minutes, then carefully transfer them to a wire cooling rack.
  10. Once cupcakes are cooled, use a knife to carve out a hole in the center of each cupcake (about ¾ of an inch in diameter and ½ an inch deep).
  11. Fill each cupcake hole with marshmallow fluff.
  12. Now it’s time to make the frosting and decorate!


How to Make Marshmallow Buttercream Frosting

  1. Use an electric mixer on low to beat together butter, confectioners’ sugar, marshmallow fluff and milk.
  2. Gradually increase the speed of the mixer to high. Continue beating until ingredients are well combined, smooth and form semi-stiff peaks.
  3. Tips for Decorating Marshmallow Ghost Cupcakes
  4. Scoop the marshmallow buttercream frosting into a piping bag with Wilton round icing tip #12 attached.
  5. Frost each cupcake generously. Start by piping a circle around the top of the cupcake and continue to pipe in a circular motion, with each circle a bit smaller and pulling upward. This will help build the height of the frosting ghost.

How to Make the Ghost Faces:

  1. Roll out 2 small spheres from the black fondant - about ¼ of an inch in diameter. 
  2. Flatten them out and place them on the buttercream ghost, side-by-side. These will act as the buttercream ghost’s eyes.
  3. Roll out another black fondant sphere, slightly larger than the eyes and flatten it out into an oval.
  4. Place the fondant oval just underneath the set of eyes. This will act as the buttercream ghost’s mouth. Boo!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 299mgCarbohydrates: 88gFiber: 1gSugar: 74gProtein: 4g

Nutrition information isn't always accurate and may vary based on ingredients and measurements used.

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