I had 10 neighborhood kids stop by to help me make these ghost cupcakes for a bake sale, though I have no doubt that most of the treats never made it that far! —Mysie Sabin, Franklin, Wisconsin

Sugar Ghost Cupcakes

Sugar Ghost Cupcakes Tips
Can you use store-bought fondant for these ghost cupcakes?
Yes, no need to make the fondant from scratch for this Halloween cupcake recipe. This adorable Jack-o'-Lantern cake recipe uses store-bought fondant, too.
How far in advance can I make ghost cupcakes for a party?
Like many other cupcake recipes, these ghost cupcakes are best when served within two days of baking.—Christina Herbst, Taste of Home Assistant Digital Editor
Sugar Ghost Cupcakes
Prep Time
3 hours
Cook Time
20 min
Yield
2 dozen
Ingredients
- 1 package chocolate cake mix (regular size)
- FONDANT:
- 1 package (16 ounces) miniature marshmallows
- 4 to 5 tablespoons water
- 1 package (2 pounds) confectioners' sugar
- 1/2 cup shortening
- DECORATING:
- 1 can (16 ounces) chocolate frosting
- Orange and green paste food coloring
- Miniature peanut butter cups
- Malted milk balls
- Clear vanilla extract
Directions
- Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
- In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high until melted, 1-1/2 to 2 minutes, stirring every 30 seconds. Stir in three-fourths of the confectioners' sugar; turn onto a work surface coated with 3 tablespoons shortening.
- Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out.
- To decorate, set aside 1/4 cup frosting. Frost cupcakes with remaining frosting.
- For ghosts: Invert and stack 2 peanut butter cups, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. Repeat, forming 24 stacks.
- On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack. Gently cut out 2 eyes and a mouth using pastry tips. Repeat for remaining ghosts.
- For pumpkins: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape into pumpkins. Add imprint lines with a veining tool or toothpick.
- For stems and tendrils: Tint a small amount of fondant green. Shape into stems; attach to pumpkins using clear vanilla extract. For tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips. Gently wrap strips around toothpicks; set aside to dry. (Tightly wrap any remaining fondant in plastic wrap and store in an airtight container for another use.)
- Place a small amount of reserved frosting on top of each cupcake; top with a prepared ghost. Carefully remove tendrils from toothpicks and attach to pumpkins, using clear vanilla extract. Attach pumpkins to cupcakes as desired.
Nutrition Facts
1 cupcake: 441 calories, 11g fat (3g saturated fat), 23mg cholesterol, 225mg sodium, 84g carbohydrate (68g sugars, 1g fiber), 2g protein.
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