Ghost Cupcakes
I love a good no-fuss Halloween treat, and these Ghost Cupcakes fit the bill. They come together fast because you start with a boxed chocolate cake mix, and the decorations are forgiving — which means they look charming even if you’re not piping perfect swirls. I make these every year when a last-minute party invite lands in my calendar.
The finished cupcakes are chocolatey, tender, and topped with a soft marshmallow ghost that kids adore. The whipped white frosting gives the marshmallow a smooth, ghostly finish and holds the Mini M&M “eyes” in place. They are playful, portable, and reliably popular at bake sales and classroom parties.
I’ll walk you through what to buy, the exact steps I use, and practical troubleshooting tips from my test kitchen. No complicated techniques, no specialty ingredients beyond a few simple supplies, and clear timing so you can plan the bake with confidence.
Shopping List
- 15.25-ounce chocolate cake mix — boxed mix for the cake base.
- 3 large eggs — binder and structure.
- 1 cup chocolate milk — adds chocolate flavor and moisture.
- ⅓ cup vegetable oil — keeps cupcakes tender.
- 12 large marshmallows — for the ghost toppers; you’ll cut them in half.
- Two 14-ounce tubs whipped white frosting — for piping the ghost swirl.
- 48 brown Mini M&Ms — for the ghost eyes.
- Black cupcake liners — for the Halloween look and easy serving.
- Wilton 2A piping tip and a piping bag — for the frosting swirl.
- Two cupcake tins — to bake up to 24 cupcakes at once.
Ingredients
- 15.25ounceschocolate cake mix — the convenient base that gives consistent chocolate flavor and structure.
- 3large eggs — provide lift and help set the crumb.
- 1cupchocolate milk — adds extra chocolate flavor and moisture compared to plain milk.
- ⅓cupvegetable oil — keeps cupcakes soft and tender; don’t substitute with butter unless you adjust liquids.
- 12large marshmallowshalved — these become the ghost bodies; cut them carefully to sit flat on the cupcake top.
- 2tubstubs whipped white frosting14 ounce each — light and airy, perfect for piping an ice-cream-style swirled ghost over the marshmallow.
- 48brown Mini m&ms — tiny, easy-to-press eyes that stay put in the frosting.
Directions: Ghost Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line two cupcake tins with black cupcake liners.
- In a large mixing bowl, combine the 15.25-ounce chocolate cake mix, 3 large eggs, 1 cup chocolate milk, and 1/3 cup vegetable oil. Mix about 2 minutes until completely combined.
- Scrape the sides and bottom of the bowl occasionally with a spatula while mixing.
- Scoop the batter into the prepared liners, filling each about 2/3 full. Do not overfill.
- Bake 18–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let them cool in the pans briefly, then transfer to a wire rack and allow to cool completely before decorating.
- While the cupcakes cool, cut each of the 12 large marshmallows in half crosswise to make 24 marshmallow halves.
- Fit a piping bag with a Wilton 2A tip and fill it with the whipped white frosting from the two 14-ounce tubs.
- Place one marshmallow half, cut side down, in the center of the top of each cooled cupcake.
- Pipe frosting around the base of the marshmallow, then pipe in a gradual inward spiral over the marshmallow to form a ghost-like, ice-cream-style swirl.
- Press two brown Mini M&Ms into the front of the frosting spiral on each cupcake to make the eyes (use 48 brown Mini M&Ms total).
- Repeat steps 9–11 until all cupcakes are decorated.
Why It Deserves a Spot
These Ghost Cupcakes are my go-to when I need a themed dessert without a long to-do list. They strike a great balance: the base is familiar and chocolate-forward, while the marshmallow-and-frosting ghost makes each cupcake visually appealing. The assembly is straightforward, and the final look reads “festive” even with quick piping.
They also travel well. The marshmallow top and whipped frosting keep their shape reasonably in transit, and the black liners make them suitcase-ready for potlucks or school events. If you’re short on time or want something kids can help with, this is a reliable recipe to pick.
Finally, they’re crowd-pleasers. Chocolate cake and marshmallows are widely liked flavors, and the small candy eyes add personality with minimal effort. Even picky eaters usually give these a thumbs-up.
International Equivalents
If you’re baking outside the US, these swaps will help:
– Chocolate cake mix: look for a local boxed chocolate sponge or devil’s food mix with a similar weight (around 400–450 g). The powder-to-liquid ratios vary, so match the mix size.
– Chocolate milk: some countries carry ready-made chocolate milk in cartons; alternatively, mix 1 cup (240 ml) milk with 1–2 tablespoons cocoa powder and a touch of sugar if needed.
– Vegetable oil: use a neutral oil like sunflower or canola. Light olive oil is okay in a pinch but adds flavor.
– Whipped white frosting: search for whipped vanilla frosting tubs or tubbed buttercream. If tubs aren’t available, a thick vanilla buttercream will work but may be heavier.
– Mini M&Ms: any small, flat chocolate candy or chocolate-coated candy will suffice for eyes; pick a brown or dark color so they resemble eyes.
Equipment Breakdown
- Cupcake tins (two) — standard 12-cup pans to bake the full batch at once.
- Mixer (hand or stand) — speeds assembly and ensures even mixing; you can mix by hand but allow more time.
- Large mixing bowl — big enough for splash-free combining.
- Spatula — for scraping the bowl and smoothing batter.
- Piping bag and Wilton 2A tip — the 2A tip creates a classic spiral for the ghost head; a disposable bag works fine.
- Wire rack — cool cupcakes completely before decorating to prevent frosting from melting.
- Sharp knife — to halve the marshmallows cleanly.
- Toothpick — to test doneness.
Things That Go Wrong
- Overfilled liners: If you overfill, batter can spill and cupcakes will dome too much or bake unevenly. Stick to 2/3 full.
- Undercooked centers: A toothpick that comes out wet means bake a few extra minutes. Ovens vary; check at 18 minutes and up to 25 as directed.
- Marshmallows melting into frosting: If you pipe frosting hot or on warm cupcakes, marshmallows may slump. Cool cupcakes completely before decorating.
- Frosting collapse: Whipped frostings can lose shape in humidity or if overhandled. Keep them chilled until you pipe, and work in small batches if it’s warm.
- Eyes sliding off: If the frosting is too slick, press the Mini M&Ms firmly and hold for a second. A small dot of frosting as glue helps for stubborn candies.
Make It Your Way
- Flavor swap: Use a chocolate fudge or devil’s food mix for a richer base.
- Ghost variations: Try drawing mouths with an edible marker or melted chocolate for extra expression.
- Smaller batch: Halve the box and ingredients to make fewer cupcakes; bake time will be the same.
- Alternative eyes: Small chocolate chips, candy pearls, or piped chocolate dots work if Mini M&Ms aren’t available.
- Frosting alternative: If you prefer stiffer peaks, use a denser buttercream but pipe gently to keep the marshmallow in place.
Notes from the Test Kitchen
I tested these Ghost Cupcakes on three separate kitchen runs to confirm timing and decoration technique. Here’s what I learned:
– Mixing time of about two minutes gave a consistently even crumb. Scraping the bowl while mixing ensured no pockets of dry mix remained.
– Temperature control matters. Cooling the cupcakes completely before decoration prevented marshmallows from melting and frosting from weeping.
– The Wilton 2A tip produced the nicest ice-cream-style spiral. If you don’t have that specific tip, a similar open star tip will work.
– Use fresh Mini M&Ms. Older candies with scuffed coatings don’t adhere as well and can look matte instead of glossy.
– The 18–25 minute bake window covers most ovens. If your oven runs hot, check at 18 minutes. For cooler ovens, expect closer to 25.
Meal Prep & Storage Notes
- Room temperature storage: Store decorated cupcakes at room temperature for up to 6–8 hours in a covered container away from heat and direct sunlight.
- Refrigeration: Because of the whipped frosting and marshmallows, refrigerate if you need to keep them longer. Place in a single layer in an airtight container for up to 3 days. Bring to room temperature before serving for best texture.
- Freezing: You can freeze undecorated cupcakes tightly wrapped for up to 2 months. Thaw fully, then decorate as instructed. Freezing decorated cupcakes is not recommended because marshmallows and whipped frosting can change texture.
Common Questions
- Can I use homemade cupcakes instead of the boxed mix? Yes. Use your favorite chocolate cupcake recipe and follow the same cooling and decorating steps.
- What if I don’t have a Wilton 2A tip? Use a similar-sized open star tip or a plain round tip for a smoother look. The swirl will still look ghostly.
- Can I make the frosting from scratch? You can, but match the consistency of a light, pipeable whipped frosting. Too-thick buttercream will hide the marshmallow shape.
- How do I keep the marshmallow from sliding? Place the marshmallow cut side down and add a ring of frosting around the base to anchor it before piping the spiral.
- Can I prepare these the day before? Bake and cool cupcakes a day ahead and keep undecorated in an airtight container. Decorate the day of serving for the freshest marshmallow and frosting texture.
Ready to Cook?
You’ve got the shopping list, the exact steps, and practical fixes for common hiccups. Preheat the oven to 350°F, line those pans, and get your marshmallows ready — this is a quick, satisfying bake that’s perfect for Halloween gatherings or an afternoon of creative baking with kids. Put on a timer, follow the directions, and enjoy the smiles these little ghosts bring to the table.
Ghost Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit. Line two cupcake tins with black cupcake liners.
- In a large mixing bowl, combine the 15.25-ounce chocolate cake mix, 3 large eggs, 1 cup chocolate milk, and 1/3 cup vegetable oil. Mix about 2 minutes until completely combined.
- Scrape the sides and bottom of the bowl occasionally with a spatula while mixing.
- Scoop the batter into the prepared liners, filling each about 2/3 full. Do not overfill.
- Bake 18–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let them cool in the pans briefly, then transfer to a wire rack and allow to cool completely before decorating.
- While the cupcakes cool, cut each of the 12 large marshmallows in half crosswise to make 24 marshmallow halves.
- Fit a piping bag with a Wilton 2A tip and fill it with the whipped white frosting from the two 14-ounce tubs.
- Place one marshmallow half, cut side down, in the center of the top of each cooled cupcake.
- Pipe frosting around the base of the marshmallow, then pipe in a gradual inward spiral over the marshmallow to form a ghost-like, ice-cream-style swirl.
- Press two brown Mini M&Ms into the front of the frosting spiral on each cupcake to make the eyes (use 48 brown Mini M&Ms total).
- Repeat steps 9–11 until all cupcakes are decorated.
Notes
FRIDGE
: You can refrigerate you cupcakes if you so choose, but they may dry out more quickly. Store in the fridge for 3-5 days.
