Ghost Cupcakes
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Ghost Cupcakes
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These Chocolate Ghost Cupcakes are an easy Halloween cupcake idea with a simple chocolate cupcakes with cute ghost cupcake toppers!
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Ingredients
Chocolate Cupcakes
- 1/4 cup canola oil 60 mL
- 1/4 cup granulated sugar 50 g
- 1/4 cup dark brown sugar 50 g
- 1/8 cup chocolate, chopped 1 oz or 28 g
- 1 egg, large
- 1/2 cup AP flour 60 g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup cocoa powder 25 g
- 1/4 tsp salt
- 1/4 cup milk
Chocolate Frosting
- 113 grams butter 1/2 cup or 1 stick
- 1/4 cup cocoa 25 g
- 1 cup icing sugar 120g
- 1/2 cup chocolate, chopped 56 g, or 2 oz
- 2 tbsp cream
- Pinch salt
White Chocolate Ghost Toppers
- 1/2 cup chocolate chips about 100 grams
- 1/4 tsp canola oil
- 2 tbsp Melted chocolate
Instructions
Chocolate Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, white sugar, brown sugar and melted chocolate. Add in the egg, and beat for a couple of minutes.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
- Line cupcake tin with cupcake liners (about 6-8).
- Bake at 350 ºF for 18-20 minutes.
- Cupcakes are done when toothpick inserted comes out clean.
- Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Chocolate Buttercream Frosting
- Melt chopped chocolate in microwave for about 45 seconds to 1 minutes. Let cool for 5-7 minutes
- Beat room temperature butter until fluffy.
- Add in cooled melted chocolate and mix until incorporated.
- Add in 1/3 cup icing sugar and mix until incorporated, then add 1/2 tbsp of cream and mix in completely. Add in half the cocoa powder, and mix until incorporated.
- Repeat process, until all the ingredients have been used up.
- Beat until incorporated and frosting is light and fluffy.
- If frosting is too soft, add in more icing sugar (2 tbsp at a time), if too frosting is too stiff, add a little cream (1 teaspoon at a time)
White Chocolate Ghost Toppers
- Prepare baking sheet with parchment paper.
- Heat white chocolate chips in the microwave at 15 second increments, mixing between each, until melted.
- Add oil, and mix in completely.
- Working quickly, spoon about 1/2 tsp of white chocolate mix on the prepared baking sheet. Then using the back of a spoon or offset spatula spread the chocolate to create ghost like shape.
- Repeat with the rest of the white chocolate mixture
- Melt the milk chocolate and transfer to a piping bag or ziploc bag. Cut a hole at the end to create a small opening.
- Pipe chocolate to make eyes on the white chocolate ghosts.
- Allow the chocolate ghosts to cool and harden completely at room temperature or in the fridge (about 20-30 minutes)
Assemble the Cupcakes
- Transfer chocolate frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
- Remove white chocolate ghost from baking sheet, and stand it on the cupcake. Work quickly, as the white chocolate will melt quickly from the heat of your hand.
- Finish with sprinkles, if desired.
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