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Adorable Ghost Cupcakes with Marshmallow Fondant: Easy Halloween Recipe

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These adorable ghost cupcakes are everything a Halloween recipe should be—fun to make, stunning to look at, and absolutely delicious to eat. The combination of rich, moist chocolate cake, creamy vanilla buttercream, and soft, sweet marshmallow fondant is hard to beat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee or hot water
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted if lumpy
  • 1 tablespoon vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt
  • 10 ounces (about 4 cups or 280g) mini marshmallows (regular white)
  • 2 tablespoons water
  • 3 ½ to 4 cups (420g-480g) powdered sugar (for fondant)
  • 1 tablespoon vegetable shortening
  • Black gel food coloring or mini chocolate chips (for eyes)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir with a spatula until just combined.
  5. Pour in hot coffee (or hot water) and stir gently until batter is smooth and thin. Do not overmix.
  6. Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Add powdered sugar, one cup at a time, beating on low speed after each addition.
  11. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat on medium-high speed for 3-4 minutes until light, fluffy, and spreadable. Add more cream if too thick, or more powdered sugar if too thin.
  12. For the marshmallow fondant: Grease a large microwave-safe bowl and a rubber spatula with vegetable shortening.
  13. Place mini marshmallows and 2 tablespoons of water in the bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 1 ½ to 2 minutes total).
  14. Grease your hands with shortening. Sift about 3 cups of powdered sugar onto a clean work surface. Create a well and pour in the melted marshmallow mixture.
  15. Knead the sugar into the marshmallows, adding more powdered sugar (about ½ cup at a time) as needed, for 5-8 minutes until smooth, soft, and pliable.
  16. Wrap fondant tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  17. Once cupcakes are completely cool, pipe or spread a generous swirl of buttercream on top of each cupcake to form a rounded dome.
  18. Dust work surface with powdered sugar. Roll out fondant to about ⅛-inch (3mm) thickness.
  19. Cut fondant into 5-inch (12cm) squares (about 12 squares).
  20. Drape one square of fondant over each frosted cupcake, letting it settle naturally into soft folds. Gently press around the base to secure.
  21. Use a toothpick dipped in black gel food coloring or a mini chocolate chip to make two small eyes on each ghost.

Notes

Do not overmix the cupcake batter. Let the fondant rest for 30 minutes before rolling. Use shortening on your hands to prevent sticking. Do not roll fondant too thin (aim for ⅛-inch). Work quickly with fondant as it dries out. Make a generous buttercream dome for best ghost shape. Store assembled cupcakes in an airtight container at room temperature for up to 2 days. Components can be made ahead: cupcakes up to 2 days, fondant up to 1 week, buttercream up to 3 days.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow fondant, chocolate cupcakes, Halloween dessert, easy Halloween recipe, kid-friendly Halloween treats

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