I love Halloween treats! I know it’s early to start talking about them, but they are so cute and so creative and just so different from what we do the rest of the year, that I just can’t help myself!
These fondant ghost cupcakes are absolutely adorable and they are SO EASY! I love a cute treat that doesn’t take a lot of effort! Make these with some chocolate covered pretzel pumpkins, some mini donut spiders and some pretzel and cheese string broomsticks and you’d have a pretty awesome spread for a Halloween party!
Here’s what you’ll need:
- 1 Box chocolate cake mix (Or you can make it from scratch. Here’s my favourite homemade chocolate cake recipe)
- Ready made white fondant (affiliate link)
- Several mini chocolate chips
- 12 Large cupcake liners
- 12 Small cupcake liners (optional)
Prepare your chocolate cake mix according to the package directions. I thought the chocolate cake gave a nice, dark shadow underneath the ghosts to almost make it look like they were floating. And let’s face it, chocolate is my favourite! So I was really happy with how these turned out with chocolate! But you can make them with any type of cake you want. Feel free to add your own personal twist depending on your tastes and who’s going to be eating them, and I’m sure they’ll turn out great!
You are going to need to make two different sizes of cupcakes – 12 large cupcakes and 12 mini cupcakes. Use large cupcake liners for the regular sized cupcakes and fill them 2/3 to 3/4 of the way full (about 3 tablespoons). Avoid adding too much batter or the cupcakes will overflow from the cups as they bake and they’ll be too rounded on top to get the smaller cupcakes to sit on top properly.
For the mini cupcakes, lightly spray the mini cupcake tin with cooking spray and cook them directly in the tin. (Or you can use small cupcake liners if you want. You’ll just have to peel them off after they cook). You can fill them a little more than the large cupcakes since you want them to have a nice round top to them to get the right shape for the ghost’s head and face.
Bake the cupcakes according to the package directions, recipe or toothpick test. Cool the cupcakes in the pan for 5 to 10 minutes before removing them.
Make sure the cupcakes are completely cool before you start decorating them. You definitely don’t want to be melting the fondant. Once the cupcakes are completely cooled, place the mini cupcake on the top of the bigger cupcake, and insert a toothpick at the center to secure them together. You don’t want that top cupcake falling off!
If you don’t feel comfortable using a toothpick to hold everything together, you could try using icing that hardens to keep them in place. I’m not sure it will work as well, but it’s definitely an option. I’m pretty sure if you give these to kids, the first thing they will do is take all of the pieces apart, so I’m not too worried about the hidden toothpick.
I’m definitely not a pro at using fondant, but it’s actually pretty easy to work with. You can buy it pre-made at a baking supply store or even at Michael’s. Or if you want, you could also order it online from Amazon.
On parchment paper, roll the fondant using a rolling pin. The thinner you roll it, the more delicate and flowing the ghost will be. Just remember that if you roll it too thin it will tear more easily, so be gentle with it. If it’s a little thicker, like ours, it will be more sturdy and will stay in place better, which is perfect if you plan to transport these somewhere!
You don’t need a fancy cutter to make the circles. Just try to find a bowl that’s about 6 inches in diameter. I’m sure you can find something in your cupboards? Place it into the fondant upside down and gently press to get perfect circles of fondant.
Drape the fondant circle loosely over a cupcake stack. Use your fingers to create some creases on the edges to give it a ghostly, flowing effect.
Use mini chocolate chips for the ghost faces. Press the pointy side of the chocolate chip into the fondant. If you have trouble with them not sticking, use some icing or melted chocolate to hold them in place. Or if you prefer, you could also use black icing for the faces instead of chocolate chips, similar to how we made the marshmallow minion faces. Wilton black icing with a decorating tip would work perfectly!
Your ghost cupcakes are now ready to serve!
Aren’t they adorable? I just love how they turned out!
They would be perfect for a Halloween party, or to send to a school party. Even adults can take them to work if your office does treats! (I mean really, who doesn’t love getting treats at work!?)
Photography for this post by Mei-Lanie Del Rosario.
These fondant ghost cupcakes are so easy! You can make everything from scratch if you want, or you can use prepackaged mixes and fondant like we did so you can put them together in a snap! They make an adorable and creative Halloween treat that everyone will love!