Ok, we need to talk about these small batch ghost cupcakes cause look how cute they are! All you need is a batch of black velvet cupcakes, a jar of butterscotch sauce, and my fluffy marshmallow buttercream. The ghost decoration comes together in minutes, and it's so easy. You need to make this recipe for Halloween with friends!
It's Halloween, it's Halloween! In my house, the season starts when the clock strikes midnight on September 1. So why not celebrate with a festive little cupcake?
Back when I was in pastry school, I loved to make an elaborate cake or cupcake. But now I'm over it, so decorations need to be quick and easy lol. So when I saw this design floating around Pinterest, I immediately added it to my "must-make" list.
But pretty cupcakes also need to be good, not just festive. And the combo of chocolate, butterscotch, and marshmallow is like a fancy candy bar, but better cause it's also cake! Chocolatey, decadent, with a surprise in the center, yes please.
Make these cupcakes for Halloween, and then use any trick-or-treat leftovers to make these thick and chewy candy cookies. Happy spooky season, y'all!
Black cocoa powder
The secret to the black cupcakes is the black cocoa powder! It's still Dutch-processed but a bit deeper and more intense, taste-wise. (Think an Oreo cookie!)
You can buy it online or in some specialty food stores. But if you don't want to buy anything special, you can also use my small batch chocolate cupcakes in this recipe!
Bake the cupcakes
To fill the cupcakes, start by using a sharp knife to cut a cone in the center of each cupcake. Cut off the pointed tip so you have 6 flat circles of cake. Then, fill the cupcakes and cover the butterscotch with a cake round!
Marshmallow buttercream
For the frosting to create the right shape, it'll need to be nice and fluffy! If it's still too thick after whipping the buttercream, feel free to add another 1-2 teaspoons of whole milk or heavy cream.
How to decorate
If you can't find round black sprinkles, mini chocolate chips work too!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Small Batch Ghost Cupcakes with Marshmallow Buttercream
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Paper cupcake liners
- Piping bag with large round tip
- Kitchen tweezers optional
Ingredients
Black Velvet Cupcakes
- 60 grams all-purpose flour (½ cup)
- 20 grams black cocoa powder (¼ cup)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon Kosher salt I use Diamond
- ½ teaspoon instant espresso powder optional
- 60 milliliters neutral oil I use avocado oil (¼ cup)
- 50 grams granulated sugar (¼ cup)
- 50 grams dark brown sugar (¼ cup, packed)
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 60 milliliters whole milk (¼ cup)
- 30 milliliters boiling water (2 Tablespoons)
Marshmallow Buttercream
- 115 grams unsalted butter softened (½ cup)
- 100 grams marshmallow fluff (3.5 ounces)
- 120 grams sifted powdered sugar (1 cup)
- ½ teaspoon pure vanilla extract
- 1 ½ teaspoons whole milk or heavy cream
- Pinch of Kosher salt
Assemble & Decorate
- 140 milliliters butterscotch sauce (3 Tablespoons)
- Black pearl sprinkles or mini chocolate chips, for decoration
Instructions
Black Velvet Cupcakes
- Preheat the oven to 350°F (177°C). Line a cupcake pan with 6 paper liners. Then, add the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder (if using) to a small mixing bowl. Whisk and set aside.
- Combine the neutral oil, granulated sugar, brown sugar, egg, vanilla extract, and whole milk in a medium mixing bowl. Whisk until smooth, 1-2 minutes.
- Then, sift the dry ingredients into the wet ingredients. Whisk until the batter is about 80% mixed. Next, add the boiling water to the batter. Mix just until the batter is combined and there are no more streaks of flour or cocoa powder.
- Using a cupcake scoop, divide the batter between the 6 liners. They will be about ¾ full. Bake the cupcakes for 17-20 minutes, until an inserted toothpick has a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Marshmallow Buttercream
- Add the unsalted butter and marshmallow fluff to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and marshmallow fluff until the mixture is smooth.
- Add the sifted powdered sugar and beat until everything is well combined. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract, whole milk, and salt. The buttercream will be thick.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until the frosting is very fluffy. If the buttercream is too thick, add another 1-2 teaspoons of whole milk as needed.
Assemble & Decorate
- Once the cupcakes are cooled, use a paring knife to cut a cone in the center of each cupcake, but don't cut all the way to the bottom. Then, slice off the tips so you have 6 round, flat pieces of cake for the tops. Eat the scraps!
- Then, fill the cupcakes with 1-1 ½ teaspoons of the butterscotch sauce, leaving a little room at the top. Place the leftover cake rounds on top of the butterscotch. Do your best to make it level with the rest of the cupcake.
- Next, fit a piping bag with a large round tip and transfer the marshmallow buttercream to the piping bag. Pipe a big circle of frosting on top of one cupcake. Repeat the process two more times, pulling up at the end to create a pointed ghost shape. Repeat this process with the remaining cupcakes.
- Using kitchen tweezers or clean fingers, place 3 black pearl sprinkles (or mini chocolate chips) near the top of the frosting to create a ghost face. (See the blog post for a visual.) Enjoy immediately or store in an airtight container in the fridge for 2-3 days. Bring to room temperature for 1 hour before eating.
Did you make this recipe? I'd love to hear what you think!