Halloween Ghost Cupcakes

Create spooky ghost cupcakes with three easy techniques: piped frosting, chocolate ghosts, and fondant-draped marshmallows.

Hard

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These Halloween ghost cupcakes offer three fun decorating methods: simple buttercream ghosts with candy eyes, chocolate ghosts on cookie-dirt cupcakes, and fondant-covered marshmallow ghosts. Each technique uses common ingredients and is perfect for a spooky party treat.

Directions

Fill a piping bag fitted with a large tip (or a ziplock bag with the corner snipped off) with white buttercream frosting.

Pipe a generous swirl of frosting onto a cooled cupcake, then press on edible eyes to make a simple ghost face.

Melt white chocolate or candy melts according to package directions. Using a spoon or offset spatula, spread the melted chocolate into ghost shapes on parchment or wax paper, tapering one end to a point.

If desired, add sprinkles or candy eyes while the chocolate is still wet. Otherwise, let the chocolate set completely, then add eyes using gel or melted chocolate.

Frost another cupcake with an even layer of buttercream, then dip the frosted top into finely crushed cookies (like Oreos) to coat completely.

Gently insert the dried chocolate ghost into the center of the cookie-covered cupcake.

For a different style, pipe a small amount of frosting onto a cupcake and press a large marshmallow (or a lollipop) into the center.

Roll out fondant and cut into large circles. Drape a fondant circle over the marshmallow and press it down to form a ghostly shape.

Add eyes to the fondant ghost using melted chocolate or dark frosting.