Wrap Up Your October Festivities with These Spooky Ghost Cupcakes

Even though the novel coronavirus means that Halloween will look different this year, it doesn’t equate to not celebrating at all in some of your usual ways. For example, it may be traditional for you to make some sort of Halloween-themed snacks for your child’s costume party at school or the annual Halloween mixer that you hold every year in your apartment community. Either way, COVID-19 cannot stop you from whipping up and indulging in your favorite Halloween treats, including these Ghost Cupcakes! See the method – and ingredients – to our madness below!


Chocolate Cupcakes

• 1/2 cup boiling water
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 1/3 cup good quality cocoa powder
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Marshmallow Buttercream Frosting

• 1 1/3 cups unsalted butter, softened
• 8oz marshmallow fluff (about 2 cups)
• 1 tablespoon vanilla extract
• 1 teaspoon heavy cream
• 2 2/3 cups confectioners’ sugar
• 24 Halloween eye candies or 24 mini chocolate chips


Chocolate Cupcakes

1. Preheat over to 350 degrees F. Line a 12-count muffin tin with cupcake cups and set aside.

2. In the bowl of a stand mixer, combine the butter, the sugar, the cocoa powder, and the boiling water. Beat on low until smooth and the sugar is dissolved.

3. In a separate bowl, combine the flour, the salt, the baking powder, and the baking soda.

4. In a third bowl, beat the egg and add the sour cream and the vanilla extract. Whisk until smooth.

5. With the mixer on low, add 1/2 the dry ingredients to the butter/sugar/boiling water mixture. Then, add the egg/sour cream and finish with the remaining flour. Mix just until the flour is incorporated. Pour the batter into the cupcake cups, about 2/3 full.

6. Bake the cupcakes for 20 to 25 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely before frosting.

Marshmallow Buttercream Frosting

1. In the bowl of a stand mixer, combine the butter and the marshmallow fluff. Beat until creamy.

2. Add the vanilla extract and the heavy cream and beat until incorporated.

3. With the mixer on low, slowly add the confectioners ‘sugar. Once incorporated, turn the speed up and beat for 1 minute, until light and fluffy.

4. Frost cooled cupcakes and decorate them with the eyes and mouths.

After a long day, it can be tempting to order take-out for dinner. Instead of settling, the team at Haven at Main Apartments in Houston, Texas would like to suggest this delicious and nutritious alternative!

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