Torie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
Impress the guests at your Halloween celebration this year with these adorable ghost cupcakes! Butter and brewed coffee elevate boxed cake mix so the cupcakes not only taste rich and chocolaty, they're so easy to make that it's scary.
Here's an easy trick for stiffer buttercream that'll hold its shape when piped: start with butter that's slightly softened but still cool to the touch (not very soft or room temp). Once these cupcakes are complete, be sure to store them in a cool spot (or even your refrigerator) so the buttercream doesn't melt off. In other words, don't let them hang out in your hot car before the Halloween party! Try these ghostly goodies and more cute and creepy cupcake ideas for a truly sweet and spooky spread of Halloween desserts.
Are ghost cupcakes hard to make?
Nope! They're surprisingly easy. They require just a few more steps than any other batch of cupcakes. This recipe keeps things especially simply by using store-bought cake mix for the cupcakes. But be sure to make your own icing. The taste is worth it, but you also need a stiffer, fluffier frosting than what comes in the cans for the ghosts to keep their shape.
How do you make a ghost cupcake topper?
These spooky ghosts are made entirely of frosting! To achieve the ghostly look just use piping bag to pipe three flat, round dollops, one on top of the other, on top of each cupcake. Finish by adding mini chocolate chip "eyes" to each stack.
What makes a moist cake?
Part of what makes a cake tender and moist is the right balance of wet and dry ingredients. Luckily, a boxed cake mix has done all the balancing for you! Butter and eggs will add richness for moist cupcakes. Be sure to check for doneness within a minute of the bake time so they don't over-bake. Storing in an airtight container at room temperature will also help keep them from drying out.
What is devil's food cake?
Devil's food is chocolate cake that includes cocoa powder (for a darker, richer cake) and a little extra baking powder (for a fluffier cake). Both are already in the cake mix so you only need to mix in the wet ingredients and bake.
What can you use instead of a pastry bag?
If you don't have a pastry bag and tip, spoon the frosting into the bottom of a large resealable bag. Twist the bag just above the frosting level, then snip off the bottom corner with scissors.
- Yields:
- 2 dz.
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 25 mins
Ingredients
For the Cupcakes:
- 1
15.25 oz. box devil's food cake mix
- 1 1/4 c.
brewed coffee, cooled
- 1/2 c.
salted butter, melted and cooled slightly
- 3
large eggs
- 1/2 c.
mini chocolate chips
For the Frosting:
- 1 lb.
salted butter, slightly softened
- 7 c.
powdered sugar (1 lb. 12 oz.)
- 1 tbsp.
vanilla extract
- 2 tbsp.
heavy cream
Mini chocolate chips, decorating
Directions
- Step 1For the cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- Step 2In a large bowl, combine the cake mix, coffee, melted butter, and eggs. Beat with a mixer at medium speed for 2 minutes. Stir in the mini chocolate chips. Spoon the batter evenly into the muffin cups, about half full. Bake the cupcakes according to time on the package directions, or until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes, then transfer the cupcakes to wire racks to cool completely.
- Step 3For the frosting: In a large bowl, beat the butter with a mixer at medium speed until creamy, about 2 minutes. With the mixer on low speed, gradually beat in the powdered sugar. Beat in the vanilla. Increase the speed to medium and beat for 2 minutes, or until light and fluffy. On low speed, gradually beat in the heavy cream. Increase the speed to medium and beat for 1 minute or until fluffy.
- Step 4Spoon the frosting into a large pastry bag fitted with a large, round piping tip (about 1/2 inch in diameter). Pipe the frosting in 3 stacked, flat round dollops, with the base dollop around 2 1/2 inches in diameter and the top dollop about 1 inch in diameter.
- Step 5Place 2 of the mini chocolate chips at the base of each of the top frosting dollops as the ghost's eyes. Store in a cool place until serving, or refrigerate for up to 24 hours, then remove 1 hour before serving.
Tip: Splurge on an Ateco plain pastry tip #807 for the perfect way to make the round ghost shapes.
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