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Ghost Cupcakes

Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the White Chocolate Frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 cup white chocolate chips melted and cooled slightly
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

For Decoration:

  • Mini chocolate chips or edible eyes for the ghosts
  • Optional: additional white chocolate for drizzling

Instructions

Bake the Cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Carefully stir in the boiling water (the batter will be thin).
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the White Chocolate Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing until combined.
  3. Stir in the melted white chocolate, vanilla extract, and enough heavy cream to reach your desired frosting consistency. Beat until fluffy.

Decorate the Cupcakes:

  1. Once the cupcakes are completely cool, use a piping bag fitted with a round tip or a spatula to generously frost each cupcake with the white chocolate frosting.
  2. To create the ghost shape, swirl the frosting up to form peaks at the top.
  3. Use mini chocolate chips or edible eyes to make the ghost faces on each cupcake.
  4. (Optional) Drizzle melted white chocolate over the frosted cupcakes for an extra spooky touch.