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a wire rack topped with nine chocolate cupcakes topped with one white vanilla fondant ghost with a frilly skirt and two candy eyes

Halloween Cupcakes

Supremely fluffy, moist, and ultra-chocolatey cupcakes decorated with a super spooky vanilla fondant ghost.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 wooden rolling pin
  • 1 mason jar lid or cookie cutter
  • 1 Spatula
  • 1 sandwich bag
  • 1 scissor

Ingredients
 

  • 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

Instructions
 

  • 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.
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