Best Sugar Ghost Cupcakes Recipes

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HALLOWEEN GHOST CUPCAKES



Halloween Ghost Cupcakes image

Enjoy these delicious cupcakes that are made with Betty Crocker™ Super Moist™ chocolate fudge cake mix - a perfect Halloween dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
4 1/2 cups white candy melts or coating wafers (27 oz)
24 large marshmallows
48 miniature semisweet chocolate chips (about 1 tablespoon)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 371, Carbohydrate 49 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 222 mg

SPOOKY GHOST CUPCAKES



Spooky Ghost Cupcakes image

So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup Betty Crocker™ Decors candy sprinkles or colored sugar
1 package (0.88 oz) Betty Crocker™ Candy Shop candy eyeballs

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
  • Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with decors.
  • Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
  • Decorate as desired using candy eyeballs on frosting mounds.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 250 mg, Sugar 28 g, TransFat 0 g

SUGAR GHOST CUPCAKES



Sugar Ghost Cupcakes image

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

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 2 dozen.

Number Of Ingredients 12

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

Steps:

  • 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 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 two peanut butter cups and stack, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. (See photo.) 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 (see photo); drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts., For pumpkins, stems and tendrils: 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.), To finish cupcakes: 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 : Calories 441 calories, Fat 11g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 225mg sodium, Carbohydrate 84g carbohydrate (68g sugars, Fiber 1g fiber), Protein 2g protein.

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