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Ghost Cupcakes! Recipe

Ghost Cupcakes! Recipe
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★★★★★

5.3 from 17 reviews

Delightfully spooky and irresistibly fluffy, these Ghost Cupcakes combine rich cocoa-infused cake with silky Italian meringue shaped like ghosts for a perfect Halloween treat. Topped with dark chocolate eyes and mouth, these cupcakes are both fun to make and delicious to eat.

Ingredients

Scale

Cupcake Ingredients

  • 150 g unsalted butter
  • 150 g light brown sugar
  • 125 g self-raising flour
  • 25 g cocoa powder
  • 3 medium eggs

Italian Meringue Ingredients

  • 185 g granulated sugar
  • 85 ml water
  • 100 g egg whites (about 3 large egg whites)
  • Melted dark chocolate (for eyes and mouth decoration)

Instructions

  1. Preheat and Prepare: Heat your oven to 180°C (160°C fan) and line a cupcake or muffin tin with 12 large cupcake cases.
  2. Make the Cupcake Batter: Beat the unsalted butter with the light brown sugar until the mixture is light and fluffy. Then, add the eggs, self-raising flour, and cocoa powder into the mixture and combine everything well until you have a smooth batter.
  3. Bake the Cupcakes: Spoon the batter evenly into the cupcake cases. Bake in the oven for 15-20 minutes, or until a skewer inserted into the center comes out clean and the tops feel springy to the touch. Once baked, leave the cupcakes to cool completely on a wire rack.
  4. Prepare the Sugar Syrup: Pour granulated sugar and water into a heavy-based saucepan and bring to a boil, stirring occasionally. Watch closely and use a sugar thermometer to monitor until it reaches 120°C (firm ball stage). Brush down the sides of the pan with a pastry brush and cold water to prevent crystallization if sugar splashes occur.
  5. Whisk Egg Whites: While the sugar syrup heats, whisk the egg whites in an electric stand mixer until stiff peaks form.
  6. Combine Sugar Syrup and Egg Whites: Slowly pour the hot sugar syrup into the whipped egg whites at the edge of the bowl in a steady trickle while continuing to whisk. This ensures a smooth, stable meringue without lumps.
  7. Whisk to Cool: Continue to whisk the meringue at high speed for 5-7 minutes until the mixture becomes smooth and cools down.
  8. Pipe the Meringue Ghosts: Using a large disposable piping bag fitted with a large round nozzle, pipe the meringue onto the cooled cupcakes in ghost shapes. Start by piping a larger base blob, then lift the nozzle slightly and pipe a smaller top blob to form a ghost silhouette. Practice on a spare surface if needed for perfect shapes.
  9. Add Eyes and Mouth: Use melted dark chocolate to pipe tiny eyes and a mouth onto each ghost, bringing them to life. Alternatively, you can use small pieces of fondant for decoration.
  10. Serve and Enjoy: Let the cupcakes set briefly, then serve these spooky, sweet treats fresh for best texture and flavor.

Notes

  • Ensure the cupcakes are completely cool before piping meringue to prevent melting.
  • Use a sugar thermometer to precisely reach the firm ball stage for Italian meringue stability.
  • If you don’t have a piping bag, you can use a ziplock bag with the corner snipped off.
  • Dark chocolate decorations can be substituted with edible markers or tiny fondant pieces for eyes and mouth.
  • Store cupcakes in an airtight container and consume within 1-2 days to maintain meringue texture.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, Italian meringue cupcakes, spooky dessert, chocolate cupcakes

Find it online: https://kitchenbyclara.com/ghost-cupcakes-recipe/