Ultra-chocolatey cupcakes decorated with a super spooky vanilla fondant ghost. This recipe uses store-bought ingredients saving an ample amount of time and money. This is a super fun Halloween creation that can be made very quickly and even a few days in advance!
Why This Works
This spooky cupcake recipe may be made with store-bought ingredients. Fondant is extremely easy to store and transport without making a mess. These decorated cupcakes store well in the refrigerator in a gallon freezer-safe ziplock bag for up to 3 days.
What do I need to make edible ghosts?
To make edible ghosts you’ll need white vanilla fondant for the white sheet, donut holes or cake pops for the head, clear piping gel, and edible candy eyeballs. If you’re unable to find candy eyeballs, you may freehand eyes and mouths with black icing!
Best chocolate cupcakes
There are countless chocolate cupcake recipes in existence but look no further because this is one of the best. This simple recipe yields cupcakes that are not overly greasy, overwhelmingly sweet, or dense. This recipe yields a perfectly balanced batch of chocolate cupcakes. If you’re new to baking, this is a great introductory recipe to learn with.
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 used in cake decorating. Its primary quality is its ultra smooth and sleek finish making it a really handy way to flawlessly cover cakes. To roll fondant out, set it on a clean surface. Using a wooden rolling pin, roll it out to your desired thickness. Ceramic rolling pins are incompatible with fondant because it will constantly stick.
Can I assemble these cupcakes ahead of time?
Unlike regular cake frosting, fondant is dry and sleek making it extremely easy to store and transport without making a mess. These fondant ghosts hold their shape well and may be stored refrigerated in a freezer-safe ziplock bag for up to 3 days.
- 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.