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Halloween Ghost Cupcakes
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Halloween Ghost Cupcakes

Use this simple chocolate cupcake recipe and purchased fondant to make these adorable Halloween Ghost Cupcakes to serve to all your trick-or-treaters!

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 18 servings
Calories: 382 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

  • ¾ cup vegetable shortening
  • 1 ¼ cups granulated sugar
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk whole
  • 1 cup mini chocolate chips
For Decorating
  • 24 ounces fondant icing recommend: Wilton Decorator Preferred White Fondant, white
  • cornstarch for dusting
  • black food coloring

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. Line muffin pans (enough for 18 cupcakes) with liners and set aside.
  3. Using a mixer, beat the shortening and sugar until light and fluffy.
  4. Add eggs and vanilla and beat well.
  5. In another medium sized mixing bowl, mix the flour, cocoa, baking soda, and salt. Whisk together to mix well.
  6. Add the milk and the dry ingredients alternately (one-half in each addition) to the shortening and sugar mixture. Mix well.
  7. Stir in the mini chocolate chips.
  8. Fill each cupcake liner 3/4 full.
  9. Bake for 20-25 minutes. Check with a toothpick for doneness.
  10. Remove from the oven and allow to cool completely.
  11. Roll out the fondant icing to about 1/8" inch thick using cornstarch to make sure it doesn't stick.
  12. Cut out circular shapes about 3-4 inches across using a cookie cutter or bowl.
  13. 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.
  14. Use the black food coloring to dot on little eyes. Allow to dry.
  15. 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

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%)

Nutrition Facts

Serving: 18 servings

Amount Per Serving

Calories 382

% 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.