Description
Fluffy chocolate cupcakes topped with marshmallow-heighted frosting ghosts, candy eyes, and a spooky gel mouth—easy, adorable, and party-ready.
Ingredients
1 (15.25 oz) box chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
12 cupcake liners
2 cups vanilla frosting (or 1 tub)
12 mini marshmallows
24 candy eyes
1 tbsp black decorating gel or melted chocolate
Instructions
1. Heat oven to 350°F (175°C); line a 12-cup muffin pan with liners.
2. Whisk cake mix, water, oil, and eggs until smooth; fill liners about 2/3 full.
3. Bake 20–22 minutes until a toothpick comes out clean; cool 5 minutes, then cool completely.
4. Spread a thin base layer of frosting on each cupcake.
5. Place 1 mini marshmallow in the center of each cupcake for ghost height.
6. Pipe or spoon more frosting over the marshmallow to drape like a ghost.
7. Press on 2 candy eyes per cupcake; dot a small mouth with black gel or chocolate.
8. Chill 10 minutes to set; serve, or cover and store at room temp up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes