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Adorable Ghost Cupcakes with Marshmallow Fondant Toppers

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These adorable ghost cupcakes with marshmallow fondant toppers are deceptively simple to make and perfect for Halloween. The rich chocolate cupcakes are topped with vanilla buttercream and a cute marshmallow fondant ghost that will make everyone smile.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (preferably Ghirardelli)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature; add 1 tablespoon lemon juice to regular milk if needed)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee (or hot water)
  • 1 cup unsalted butter (softened to room temperature)
  • 3–4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream (or whole milk)
  • Pinch of salt
  • 10 ounces mini marshmallows (about 4 cups)
  • 2–3 tablespoons water
  • 4–5 cups powdered sugar (plus extra for dusting)
  • ½ cup vegetable shortening (for greasing)
  • Black gel food coloring (for faces)

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, baking powder, and salt.
  3. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Slowly pour in hot coffee while stirring. Batter will be thin.
  6. Divide batter evenly among liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the marshmallow fondant: Place mini marshmallows and 2 tablespoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 2 minutes total).
  10. Grease hands generously with shortening. Add about 3 cups powdered sugar to melted marshmallows and stir with a greased spatula until it starts coming together.
  11. Turn mixture out onto a surface dusted with powdered sugar. Knead, adding more powdered sugar a little at a time, until it forms a smooth, pliable dough (like soft play-dough). If sticky, add more sugar; if dry and cracking, add a few drops of water.
  12. Wrap fondant tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  13. For the buttercream: In a large bowl, beat softened butter with an electric mixer until creamy, about 2 minutes. Add vanilla and salt.
  14. Gradually add powdered sugar, 1 cup at a time, beating on low speed after each addition.
  15. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Beat on medium-high for 2-3 minutes until light and fluffy.
  16. To shape ghost toppers: Lightly dust work surface with powdered sugar. Roll out fondant to about ¼-inch thickness.
  17. Use a round cookie cutter or shot glass rim to cut out circles. For each ghost, gently gather the bottom edges together, pinching slightly to create a ruffled skirt effect.
  18. Place ghost on parchment paper. Use a toothpick dipped in black gel food coloring to draw two eyes and a small mouth.
  19. Let ghosts dry for at least 1 hour to hold their shape.
  20. To assemble: Once cupcakes are completely cool, pipe a generous swirl of buttercream onto each using a star tip.
  21. Gently place a fondant ghost on top of the frosting, pressing down just enough to secure it.

Notes

Don’t skip the coffee; it deepens the chocolate flavor. Grease everything when working with marshmallow fondant. Let fondant rest for 30 minutes before rolling. Keep faces simple (two dots and a tiny oval mouth). If fondant gets too soft, refrigerate for 5 minutes. Store unfrosted cupcakes at room temperature for up to 3 days; fondant ghosts can be made up to a week ahead. Assemble day of serving. Do not refrigerate assembled cupcakes.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow fondant, chocolate cupcakes, Halloween dessert, easy Halloween recipe

Find it online: https://lolaspoon.com/adorable-ghost-cupcakes-with-marshmallow-fondant-toppers/