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Easy Ghost Cupcakes with Fluffy Marshmallow Frosting

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These ghost cupcakes are a quick and easy Halloween treat featuring moist chocolate cake topped with fluffy marshmallow frosting and adorable marshmallow ghosts. Perfect for parties and kid-approved, they come together in under 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 1 jar (7 oz) marshmallow creme
  • 1/2 cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted if clumpy)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 12 large marshmallows
  • 2 tablespoons powdered sugar (for dusting)
  • Mini chocolate chips (for eyes, about 24 total)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together sugar, eggs, milk, oil, and vanilla extract until smooth and slightly thickened.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (about 10 strokes). A few lumps are fine.
  5. Pour in hot water and stir gently until batter is smooth. Batter will be thin.
  6. Divide batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  8. For frosting: In a large bowl, beat softened butter with an electric mixer until creamy (about 2 minutes). Add marshmallow creme and beat until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla and salt, then beat on high for 2-3 minutes until light and fluffy.
  9. For ghosts: Cut each large marshmallow in half diagonally (corner to corner) to get two triangles. Press two mini chocolate chips into each marshmallow for eyes, pointed side in.
  10. Spread a generous layer of frosting on each cooled cupcake. Place a marshmallow ghost on top, pressing gently. Use a fine-mesh sieve to dust ghosts with powdered sugar. Serve immediately or store.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature eggs for better emulsion. Cut marshmallows with scissors lightly sprayed with non-stick spray for clean cuts. The powdered sugar dusting adds sweetness and prevents stickiness. Frosting can be made up to 2 days ahead and stored in the fridge; let come to room temperature and re-whip before using. Cupcakes taste even better the next day as flavors deepen.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow frosting, chocolate cupcakes, easy Halloween treats, kid-friendly cupcakes

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