Indulgent, ultra-chocolatey cupcakes adorned with spooky vanilla fondant ghosts, this recipe utilizes store-bought ingredients to save both time and money. This is a fun Halloween treat that can be made quickly and even in advance! Perfect for a Halloween party or just to enjoy with friends and family.
Why This Works
These spooky cupcakes are a quick and easy option, as they can be made with store-bought ingredients. Decorating with fondant is easy and convenient as it doesn’t make a mess, and also it is easy to store and transport. The decorated cupcakes can be stored in the refrigerator in a freezer-safe ziplock bag for up to 3 days, making them an ideal option for a Halloween party or for making in advance.
What do I need to make edible ghosts?
To make these ghostly decorations, you’ll need white vanilla fondant for the body, donut holes or cake pops for the head, clear piping gel, and edible candy eyeballs. If you can’t find candy eyeballs, you can use black icing to make eyes and mouths by hand.
Best chocolate cupcakes
With countless chocolate cupcake recipes available, this is one of the best. The cupcakes are not overly greasy, overwhelmingly sweet, or dense, but are instead perfectly balanced in flavor. This recipe is an ideal choice for beginners as it is simple to follow, and can be used as an introductory recipe to learn with. Whether you’re a pro or a beginner, you will end up with a delicious batch of chocolate cupcakes.
What is fondant?
Fondant is a type of cake frosting that is stabilized with gelatin, corn syrup, and gums forming a dough that is as malleable as cookie dough. Unlike standard cake frosting which is is thin, runny, and highly spreadable, fondant is very thick and rollable.
What does fondant taste like?
Fondant tastes exactly like frosting and is available in the flavors of vanilla, buttercream, or chocolate.
How do I use fondant?
Fondant is a type of cake icing that is made by mixing together ingredients such as gelatin, corn syrup, and gums, to form a dough-like consistency. Unlike traditional cake icing which is typically thin, smooth, and spreadable, fondant is thick and pliable, making it easy to roll out and shape. It’s often used in cake decorating because of its ability to be sculpted and molded into various forms, making it versatile and great for creating unique designs.
Can I assemble these cupcakes ahead of time?
Unlike traditional cake icing, fondant is dry and smooth, making it easy to store and transport without making a mess. These fondant ghosts retain their shape well and can be stored in the refrigerator in a freezer-safe ziplock bag for up to 3 days, making it perfect for pre-planning for parties or events.
- 1 wooden rolling pin
- 1 mason jar lid or cookie cutter
- 1 Spatula
- 1 sandwich bag
- 1 scissor
- 12 chocolate cupcakes
- 8 oz chocolate frosting
- 12 chocolate donut holes
- 2 4.4 oz packs white vanilla fondant
- 24 candy eyeballs
- 1 tbsp clear piping gel or chocolate frosting
- Fondant | Place two pieces of vanilla fondant side by side on a clean surface. Using a wooden rolling pin, firmly flatten out the fondant until it’s almost paper thin. Using the lid of a mason jar or cookie cutter, cut out rounds by pressing down onto the fondant and making a firm twisting motion. Repeat until the fondant has been cleanly cut out. Continue until there are only scraps left. Pick up the scraps, re-roll the remaining fondant, and repeat. Keep the rounds separated to prevent sticking.
- Assemble | Using a spatula, smear a dollop of chocolate frosting onto the top of a cupcake. To the center of the frosted cupcake, add a donut hole. Gently pick up and transfer a piece of fondant over the donut hole draping it. Using your fingers gently create five evenly spaced frills around the circumference of the fondant.
- Decorate | Transfer one tablespoon of clear piping gel into a small ziplock bag. Using a scissor, trim off a very tiny hole at the bottom corner. With one hand grab a candy eyeball and with the other, squeeze a small dot onto the flat surface of the eyeball. Hold the candy in place until the eyeball adheres. Repeat with the second eye. Continue until all cupcakes have been decorated.