Ingredients
1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup Dutch-process cocoa powder
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 large egg, room temperature
0.5 cup whole milk
0.25 cup vegetable oil
1 tsp vanilla extract
0.5 cup boiling water
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
24 mini chocolate chips (for eyes)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add the egg, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
Step 4: Stir in the boiling water by hand. The batter will be thin, but this is normal for this ghoulish ghost cupcakes recipe.
Step 5: Pour the batter into the prepared liners, filling each about two-thirds full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 7: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream, beating until stiff peaks form.
Step 8: Use a large round piping tip to pipe tall, three-tiered swirls onto the cooled cupcakes.
Step 9: Place two mini chocolate chips on the top tier of each frosting swirl to create the ghost’s eyes.
Notes
Ensure the cupcakes are completely cold before frosting to prevent the ‘ghosts’ from melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: ghoulish ghost cupcakes recipe, Halloween cupcakes, ghost desserts, spooky baking, chocolate cupcakes
