Cakes & CupcakesNo. 6306 · The 2026 edition
Halloween Chocolate Cupcakes with Fondant Ghost Toppers
Transform your baking table into a spooky delight with these Halloween chocolate cupcakes topped with adorable fondant ghosts. This guide walks you through creating rich chocolate cake, a creamy butte
Our own summary of the original by Bird's Party — the full post and photos live at blog.birdsparty.com.
This recipe details the process for making Halloween-themed chocolate cupcakes with fondant ghost toppers. It covers preparing the chocolate batter, baking at 180°C for 12-15 minutes, and creating a buttercream frosting using 500g of butter, 396g of sweetened condensed milk, and 1/2 cup of 50% cocoa dark chocolate. The tutorial concludes with instructions for shaping white sugar paste fondant over marshmallows and using an edible ink pen to add facial features, resulting in festive treats.
Ingredients
Directions
- In a large mixing bowl, combine the 175g of sugar and the 175g of room-temperature butter. Use an electric mixer to beat this mixture for roughly 10 minutes, continuing until the texture becomes light and airy.
- Pour in the vanilla extract, then incorporate the three eggs one by one, ensuring each egg is fully blended before adding the next.
- In a separate bowl, whisk together the 175g of flour, the 3 tablespoons of 100% cocoa powder, and the 11g sachet of baking powder.
- Using a large metal spoon, gently fold the dry mixture into the wet ingredients until just combined.
- Evenly distribute the batter among 12 cupcake molds or paper liners.
- Bake in an oven preheated to 180°C for 12 to 15 minutes. The cupcakes are done when a skewer inserted into the center emerges clean.
- Allow the cupcakes to cool briefly in the pan, then move them to a wire rack to cool completely before proceeding with the frosting.
- Attach a whisk to your mixer and whip the 500g of cold-but-soft butter until it turns pale and fluffy.
- With the mixer running on medium speed, gradually pour in the 396g can of sweetened condensed milk.
- Melt the 1/2 cup of dark chocolate (containing 50% cocoa solids) in the microwave using 30-second bursts until completely liquid. Allow it to cool slightly.
- Add the slightly cooled melted chocolate to the butter mixture and whip until thick and fully incorporated, scraping down the sides of the bowl as needed.
- Transfer the frosting to a piping bag with your preferred nozzle and create swirls on the cupcakes, or simply spread it on using the back of a spoon.
- Roll out the white sugar paste fondant to a thickness of approximately 3mm.
- Stretch a round piece of fondant slightly to ensure it is large enough to drape over a marshmallow.
- Drape the fondant over the marshmallow and arrange the folds to resemble a flowing ghost sheet.
- Use a black edible ink pen to draw eyes and a mouth on the fondant ghost.
- Position the finished fondant ghosts on top of the frosted cupcakes.
More photos
Photos hosted by blog.birdsparty.com.
