Get into the Halloween spirit with these spooky ghost cupcakes! The black cocoa cake and icing topped with a white chocolate ghost taste just like an Oreo.

What is black cocoa?

I have been wanting to bake with black cocoa for a while now and was not disappointed! Black cocoa is heavily Dutch-processed and known to give baked goods that classic “Oreo” flavor. It’s also great for achieving a black color without the need for food dyes. I found mine on Amazon- Organic Black Cocoa Powder.

INGREDIENTS

Cupcakes

• 1/2 cup flour
• 1/2 cup sugar
• 3 tablespoons black cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 2 tablespoons vegetable oil
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 cup hot coffee

Icing

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• Pinch of salt
• 3 tablespoons heavy cream
• 2 tablespoons black cocoa powder

Spooky Ghosts

• 1/3 cup white chocolate chips

HOW TO MAKE SPOOKY GHOST CUPCAKES

Cupcakes

1. Preheat the oven to 350F.
2. Whisk together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla.
4. Combine the wet and dry ingredients, then add the hot coffee last.
5. Place the batter in a prepared cupcake tin, filling each one about 3/4 full.
6. Bake for 15-17 minutes.

Icing

1. Cream the butter until light and smooth. Add in the powdered sugar, salt, heavy cream, and black cocoa powder. Mix on high speed until fluffy.
   *Reserve a small spoonful of icing for the ghosts.

Spooky Ghosts

1. Melt the white chocolate chips in the microwave in 30-second increments, stirring each time.
2. Add spoonfuls of white chocolate on a baking sheet lined with parchment paper and use the spoon or an offset spatula to create the ghost shape. Place in the refrigerator for 5-10 minutes to set.
3. Add the reserved spoonful of icing to a piping bag and cut a small hole in the end.
4. Pipe the eyes and mouth onto the ghosts.

Assembly

1. Pipe the icing onto the cooled cupcakes as desired. I used a star piping tip and piped from the center of the cupcakes to the outside to create rosettes.
2. Place the ghosts flat on top of the iced cupcakes.

Spooky Ghost Cupcakes

5 from 1 vote

Recipe by Abbey

Servings

6

cupcakes

Prep time

15

minutes

Cooking time

16

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Cupcakes

• 1/2 cup flour

• 1/2 cup sugar

• 3 tablespoons black cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup whole milk

• 2 tablespoons vegetable oil

• 1 egg

• 1/2 teaspoon vanilla

• 1/4 cup hot coffee

• Icing

• 1/2 cup unsalted butter, softened

• 1 cup powdered sugar

• Pinch of salt

• 3 tablespoons heavy cream

• 2 tablespoons black cocoa powder

• Spooky Ghosts

• 1/3 cup white chocolate chips

Directions

• Cupcakes
• Preheat the oven to 350F.
• Whisk together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla.
• Combine the wet and dry ingredients, then add the hot coffee last.
• Place the batter in a prepared cupcake tin, filling each one about 3/4 full.
• Bake for 15-17 minutes.
• Icing
• Cream the butter until light and smooth. Add in the powdered sugar, salt, heavy cream, and black cocoa powder. Mix on high speed until fluffy.
  *Reserve a small spoonful of icing for the ghosts.
• Spooky Ghosts
• Melt the white chocolate chips in the microwave in 30-second increments, stirring each time.
• Add spoonfuls of white chocolate on a baking sheet lined with parchment paper and use the spoon or an offset spatula to create the ghost shape. Place in the refrigerator for 5-10 minutes to set.
• Add the reserved spoonful of icing to a piping bag and cut a small hole in the end.
• Pipe the eyes and mouth onto the ghosts.
• Assembly
• Pipe the icing onto the cooled cupcakes as desired. I used a star piping tip and piped from the center of the cupcakes to the outside to create rosettes.
• Place the ghosts flat on top of the iced cupcakes.

Notes

• The cupcakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.