Boo-tiful Ghost Cupcakes

Boo-tiful Ghost Cupcakes are the kind of Halloween dessert that will instantly cast a sweet spell on your guests. These moist chocolate cupcakes are topped with fluffy vanilla frosting piped into playful ghost swirls — each one with candy eyes peeking out for the perfect spooky-cute effect. They’re simple, festive, and almost too adorable to eat (almost!).

What makes these cupcakes even more irresistible is their texture — rich, moist chocolate paired with airy, buttery frosting that melts in your mouth. They’re a must for Halloween parties, bake sales, or just a fun night of baking at home.

Fun fact: Cupcakes were first baked in cups during the 19th century — hence the name! Today, they’ve evolved into mini works of art, and these Boo-tiful Ghost Cupcakes bring that history full circle with a hauntingly modern twist that’s sure to steal the spotlight on any Halloween dessert table.

Recipe Yield: 12 servings

INGREDIENTS

1 cup all-purpose flour
½ cup unsweetened cocoa powder
2 large eggs, room temperature
¾ cup buttermilk
¾ cup granulated sugar
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup vegetable oil
1 tsp vanilla extract
½ cup hot brewed coffee (or hot water)

For the frosting:
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp heavy cream (plus more as needed)
1 tsp vanilla extract
Candy eyeballs (for decoration)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black or Halloween-themed cupcake liners.

2. Mix the dry ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

3. Whisk wet ingredients:
In a large bowl, combine both sugars, oil, eggs, and vanilla extract. Whisk until smooth and slightly thickened.

4. Combine mixtures:
Gradually mix dry ingredients into wet ingredients, alternating with buttermilk. Stir gently until no dry spots remain.

5. Add hot coffee:
Pour in the hot brewed coffee and mix until the batter is smooth and slightly thin — this helps keep the cupcakes extra moist.

6. Bake the cupcakes:
Fill each liner about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.

7. Make the ghost frosting:
Beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat on high for 2–3 minutes until fluffy and smooth. Add more cream if needed for piping consistency.

8. Shape the ghosts:
Transfer frosting to a piping bag fitted with a large round tip. Pipe tall swirls on each cupcake to form ghost shapes.

9. Add the spooky faces:
Press two candy eyeballs gently into each frosting ghost. Chill for 10 minutes before serving to help the frosting hold its shape.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Pipe with Patience: For perfect ghost swirls, pipe slowly and vertically using a large round tip — it gives that classic ghostly shape.
• Keep Frosting Fluffy: Beat the frosting 2–3 minutes longer than it looks ready — the extra air makes it lighter, creamier, and easier to shape.
• Decorate Before Serving: Add the candy eyes right before chilling so they stay bright and perfectly placed for that spooky-cute look.