Go Back

Ghost Cupcakes

These Chocolate Ghost Cupcakes are an easy Halloween cupcake idea with a simple chocolate cupcakes with cute ghost cupcake toppers!
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, cupcakes, ghost cupcakes, halloween cupcakes
Servings: 8 cupcakes


Chocolate Cupcakes

  • 1/4 cup canola oil 60 mL
  • 1/4 cup granulated sugar 50 g
  • 1/4 cup dark brown sugar 50 g
  • 1/8 cup chocolate, chopped 1 oz or 28 g
  • 1 egg, large
  • 1/2 cup AP flour 60 g
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup cocoa powder 25 g
  • 1/4 tsp salt
  • 1/4 cup milk

Chocolate Frosting

  • 113 grams butter 1/2 cup or 1 stick
  • 1/4 cup cocoa 25 g
  • 1 cup icing sugar 120g
  • 1/2 cup chocolate, chopped 56 g, or 2 oz
  • 2 tbsp cream
  • Pinch salt

White Chocolate Ghost Toppers

  • 1/2 cup chocolate chips about 100 grams
  • 1/4 tsp canola oil
  • 2 tbsp melted chocolate


Chocolate Cupcakes

  • Preheat oven to 350ºF.
  • In a large bowl, mix together, the oil, white sugar, brown sugar and melted chocolate. Add in the egg, and beat for a couple of minutes.
  • Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
  • Line cupcake tin with cupcake liners (about 6-8).
  • Bake at 350 ºF for 18-20 minutes.
  • Cupcakes are done when toothpick inserted comes out clean.
  • Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.

Chocolate Buttercream Frosting

  • Melt chopped chocolate in microwave for about 45 seconds to 1 minutes. Let cool for 5-7 minutes
  • Beat room temperature butter until fluffy.
  • Add in cooled melted chocolate and mix until incorporated.
  • Add in 1/3 cup icing sugar and mix until incorporated, then add 1/2 tbsp of cream and mix in completely. Add in half the cocoa powder, and mix until incorporated.
  • Repeat process, until all the ingredients have been used up.
  • Beat until incorporated and frosting is light and fluffy.
  • If frosting is too soft, add in more icing sugar (2 tbsp at a time), if too frosting is too stiff, add a little cream (1 teaspoon at a time)

White Chocolate Ghost Toppers

  • Prepare baking sheet with parchment paper.
  • Heat white chocolate chips in the microwave at 15 second increments, mixing between each, until melted.
  • Add oil, and mix in completely.
  • Working quickly, spoon about 1/2 tsp of white chocolate mix on the prepared baking sheet. Then using the back of a spoon or offset spatula spread the chocolate to create ghost like shape.
  • Repeat with the rest of the white chocolate mixture
  • Melt the milk chocolate and transfer to a piping bag or ziploc bag. Cut a hole at the end to create a small opening.
  • Pipe chocolate to make eyes on the white chocolate ghosts.
  • Allow the chocolate ghosts to cool and harden completely at room temperature or in the fridge (about 20-30 minutes)

Assemble the Cupcakes

  • Transfer chocolate frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
  • Remove white chocolate ghost from baking sheet, and stand it on the cupcake. Work quickly, as the white chocolate will melt quickly from the heat of your hand.
  • Finish with sprinkles, if desired.