Halloween Ghost Cupcakes
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Halloween Ghost Cupcakes
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Use this simple chocolate cupcake recipe and purchased fondant to make these adorable Halloween Ghost Cupcakes to serve to all your trick-or-treaters!
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Ingredients
- ¾ cup vegetable shortening
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup mini chocolate chips
For Decorating
- 24 ounces white fondant icing (recommend: Wilton Decorator Preferred White Fondant)
- cornstarch for dusting
- black food coloring
Instructions
- Preheat the oven to 375 degrees.
- Line muffin pans (enough for 18 cupcakes) with liners and set aside.
- Using a mixer, beat the shortening and sugar until light and fluffy.
- Add eggs and vanilla and beat well.
- In another medium sized mixing bowl, mix the flour, cocoa, baking soda, and salt. Whisk together to mix well.
- Add the milk and the dry ingredients alternately (one-half in each addition) to the shortening and sugar mixture. Mix well.
- Stir in the mini chocolate chips.
- Fill each cupcake liner 3/4 full.
- Bake for 20-25 minutes. Check with a toothpick for doneness.
- Remove from the oven and allow to cool completely.
- Roll out the fondant icing to about 1/8" inch thick using cornstarch to make sure it doesn't stick.
- Cut out circular shapes about 3-4 inches across using a cookie cutter or bowl.
- Press the fondant out with fingers and drape over a dome shape such as a salt shaker. Arrange the "skirts" of the ghosts into pleats.
- Use the black food coloring to dot on little eyes. Allow to dry.
- Place on top of the cupcakes.
Notes
- If you don't want to try working with fondant, you can make a simple white buttercream icing and pipe a ghost on top of the cupcakes. Easy!
- Don't forget when checking the cupcakes for doneness, you may touch a melted chocolate chip with the toothpick. It will look wet even when the cupcake is done.
- If you don't want to try working with fondant, you can make a simple white buttercream icing and pipe a ghost on top of the cupcakes. Easy!
- Cupcakes keep for 3-5 days in a covered container at room temperature.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
146mg
(6%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
71IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 146mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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