Ghostly Cupcakes

Ghostly Cupcakes


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BOO! Did I scare you? If I did, you should try these Ghostly Cupcakes with a Marshmallow fluff. Not only will your kids enjoy the marshmallow fluff, you can create it homemade without buying marshmallows. If you want to get into the Halloween spirit with your family, try these Ghostly Cupcakes!

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Time needed

15 min preparation + 18-20 min cooking

Serving Size / Yield

6-8 servings


  • ¾ cup of granulated sugar
  • ½ cup of unsalted butter, room temperature
  • ¾ cup of buttermilk
  • ½ teaspoon of baking soda
  • ½ teaspoon of instant expresso powder
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1 egg
  • Marshmallow fluff:
  • Egg white, beaten
  • Corn syrup
  • Salt
  • Sugar
  • Vanilla extract

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Ghost Cupcakes:
Preheat the oven at 350F.
In a large bowl, mix the unsalted butter, brown sugar, and granulated sugar with whisk. As you’re mixing these ingredients and it becomes a form, add the egg and vanilla extract.
In the same bowl, add the dry ingredients (all-purpose flour, cocoa powder, baking soda, espresso powder, and salt) and mix. Slowly, incorporate buttermilk.
When the mixture has a nice, thick consistency, place the mixture with an ice cream scooper in a small 8-cup muffin tin. Before you had the mixture, spray the muffin tin with cooking spray or place baking cups to avoid stickiness.
Bake the cupcakes for 18-20 minutes. Use a toothpick to check if the cupcakes are fully baked.
In a large electric mixing bowl or with a hand mixer, add the beaten egg whites and corn syrup and mix very well. Slowly add, the sugar salt and vanilla extract. When the marshmallow filling becomes thick and fluffy, place the filling in a pastry bag with a round tip for more control. You could also place the filling in a large plastic bag and cut off the corner to create a tip.
Place the cupcakes on a cake stand or any flat surface, and begin to form the ghost form in a swirl motions.
To decorate the ghost, you can use M&M or edible candy eyes.

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