Boo-tiful Marshmallow Ghost Cupcakes (Trust Me, They’re Adorable!)

Okay, real talk: Who doesn’t love a spooky treat?! Especially when it’s super easy to whip up and looks like it came straight from a Halloween fairy tale? 🧙‍♀️🎃 Seriously, I made these cuties last week for a little get-together, and they were a HUGE hit. It’s like a chocolatey hug with a ghostly twist.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, here’s the deal—grab yourself a box of chocolate cake mix (I know, I know, boxed cake, but don’t roll your eyes; it’s 2023!), plus whatever ingredients the box says. You’ll need 1 cup of softened butter (the kind that just melts when you touch it—yum), 1 ½ cups powdered sugar (don’t skimp, trust me), 7 oz marshmallow crème (the gooey stuff that makes life better), half a teaspoon of vanilla (because, duh), and some chocolate chips or those cute little gray/black cake decorations for the spooky faces.

Oh, and don’t forget the extra chocolate chips for ghost mouths—this is crucial! 🍫👻

So Here’s Why I Make This Constantly

Okay, so I first tried these when I was feeling super nostalgic about Halloween as a kid. I remember my mom making these weirdly spooky treats for our neighborhood Halloween parties, and I thought they were the cutest things ever. Like, how can you be afraid of a ghost you can eat? Plus, these cupcakes are a total crowd-pleaser! I brought them to this little hangout, and everyone was snapping pics before they even took a bite. It made my heart happy!

One of my friends even said, “These taste like childhood!” I’m not gonna lie—there may have been a little happy tear moment for me.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, listen up! The key to getting those fluffy, cloud-like ghosts is in the buttercream frosting. You HAVE to cream the butter until it’s really fluffy before adding the powdered sugar. Like, think whipped clouds of deliciousness. You want those soft peaks, ya know? Otherwise, it’s just sad, flat frosting, and we’re not here for that.

Don’t Mess This Up (My Top Tips)

– Don’t skip cooling time: Let your cupcakes cool completely before frosting. I once frosted while they were still warm, and let’s just say… it was a hot mess (literally).
– Use a piping bag: It makes life easier. Seriously, grab one from the store; it’ll change your frosting game forever.
– Go easy on the sugar: If the frosting feels too sweet, add a pinch of salt. It balances everything out and makes it taste like a dream.

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, you’re gonna want to keep these in the fridge because of that marshmallow fluff—gotta keep it fresh! Just pop them in an airtight container, and they’ll last for about 3 days (if they make it that long, haha). But good luck keeping them around!

If You Liked This, You’ll Probably Like These Too

So, if you’re digging these ghostly vibes, you might also want to whip up some Pumpkin Spice Muffins (they’re like a hug in a muffin) or maybe some Witch’s Brew Cookies (they’re as fun to make as they are to eat).

So, tell me—what’s your favorite spooky treat to make? Or do you have any Halloween recipes you remember from childhood? I wanna hear all about it! 🎃👻

Marshmallow Ghost Cupcakes

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Delight your Halloween festivities with these adorable Marshmallow Ghost Cupcakes! These chocolatey treats are topped with a fluffy marshmallow frosting and decorated to resemble playful ghosts. Simple to make and perfect for parties, they’ll add a spooky yet sweet touch to your celebration. Whether you’re hosting a gathering or just looking to enjoy a fun baking project, these cupcakes are sure to impress both kids and adults alike!

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Approximately 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 box chocolate cake mix (plus ingredients as directed)
1 cup softened butter
1 ½ cups powdered sugar
7 oz marshmallow crème
½ tsp vanilla extract
Chocolate chips or gray/black round cake decorations

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Instructions

Preheat your oven and prepare the chocolate cupcakes according to the box directions. Allow them to cool completely.
In a mixing bowl, cream the softened butter and vanilla extract until light and fluffy.
Gradually add in the powdered sugar, mixing until well combined.
Carefully fold in the marshmallow crème until smooth.
Transfer the frosting into a piping bag fitted with a round tip.
Frost each cooled cupcake generously and decorate with mini chocolate chips for eyes and larger chocolate chips or cake decorations for mouths.
Refrigerate until ready to serve.