Ghost High Hat Cupcakes

These ghost high hat cupcakes are spooky, sweet, and topped with a glossy white chocolate shell.

Hard

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These ghost high hat cupcakes start with a simple white cake mix base studded with orange and black sprinkles. They're topped with a fluffy candy corn-infused buttercream, then dipped in white chocolate and decorated with candy eyes for a fun Halloween treat.

Directions

Preheat your oven to 350°F. Line two mini cupcake pans with mini liners and set aside.

In a stand mixer fitted with the paddle attachment (or using a large bowl and electric mixer), combine the white cake mix, vegetable oil, egg whites, and milk. Mix until fully combined.

Gently fold in the orange and black sprinkles.

Fill each cupcake liner about two-thirds full with batter.

Bake for 15 to 17 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.

To make the candy corn syrup, combine candy corn and water in a small saucepan. Bring to a rolling boil, then reduce heat and simmer until the mixture has reduced by half and reaches a syrupy consistency. Set aside to cool.

For the frosting, place egg whites and granulated sugar in the metal bowl of a stand mixer. Set the bowl over a pot of simmering water (the bowl should not touch the water). Heat, stirring occasionally, until the mixture reaches 160°F or feels hot to the touch.

Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until medium-stiff peaks form, about 8 minutes.

Reduce mixer speed to medium-low and add the cubed unsalted butter one tablespoon at a time, allowing each addition to incorporate before adding the next.

Add 3 tablespoons of the candy corn syrup (or vanilla extract) and a pinch of salt. Beat on high for 1 to 2 minutes until smooth and creamy.

Frost the cooled cupcakes and place them in the refrigerator for at least 2 hours to firm up.

To make the white chocolate coating, combine white chocolate chips and vegetable oil in a medium heat-proof bowl set over a saucepan of barely simmering water. Stir until melted and smooth.

Transfer the melted white chocolate to a small bowl and let cool for about 15 minutes.

Holding each cupcake by its bottom, dip it into the white chocolate to coat the frosting, allowing any excess to drip off.

Decorate with candy eyes or sprinkles as desired.

Place the dipped cupcakes on a baking sheet fitted with a wire rack and let the coating set for 30 to 60 minutes. If it's taking too long, you can speed up the process by putting them in the fridge.