Easy Halloween Ghost Cupcakes Recipe

If you’re looking for a festive treat that’s both fun to make and absolutely delicious to eat, I can’t recommend this Easy Halloween Ghost Cupcakes Recipe enough. These adorable cupcakes aren’t just cute – they combine rich chocolate cake, a surprise gooey green marshmallow center, and spooky ghost toppings that make your Halloween party pop. Trust me, once you try this, you’ll want to make them every year!

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Ingredients You’ll Need

To get the best result with this Easy Halloween Ghost Cupcakes Recipe, I stick to ingredients that bring great flavor and texture without complicated prep. The cake mix and pudding help keep the cupcakes moist and chocolaty, while the marshmallow fluff creates the perfect ghostly goo center.

• Boxed Chocolate Cake Mix: Using a boxed mix saves time and delivers dependable, tasty cake every time.
• Instant Chocolate Pudding Mix: Adds moisture and richness to the cupcakes, making them ultra-soft.
• Sour Cream: Gives the batter a tender crumb and slight tang that’s delicious.
• Vegetable Oil: Keeps the cake moist without overpowering flavors.
• Eggs: For structure and richness.
• Marshmallow Fluff: The star for the ghost filling – sweet, gooey, and magical for Halloween.
• Butter (melted): Blends with the fluff for a smooth, spreadable filling.
• Green Food Coloring: To give that eerie green glow to the filling.
• Chocolate Frosting: For frosting the cupcakes, pairs perfectly with the chocolate base.
• Oreo Cookies (crushed): For dipping the frosted cupcakes, adding crunch and a “gritty” look like a haunted graveyard.
• Green Candy Melts (melted): To partly dip the marshmallow ghosts for colorful, tasty detail.
• Marshmallow Ghosts: The cute toppers that finish off the spooky vibe.

Variations

I love making this recipe my own depending on the occasion or what I have on hand—it’s surprisingly flexible! You can easily swap colors or even the type of frosting to suit your style.

• Flavor Swap: I’ve replaced chocolate cake with pumpkin spice cake for a fall twist — it makes the cupcakes even more seasonal and yummy.
• Dairy-Free Version: Using dairy-free pudding and frosting works well if you want an allergy-friendly ghost cupcake.
• Decoration Ideas: Instead of Marshmallow ghosts, try mini meringue ghosts or ghost-shaped fondant toppers for a different texture.
• Colorful Ghouls: Experiment with different candy melts colors to customize ghost looks—purple or orange ghosts are a big hit too!

How to Make Easy Halloween Ghost Cupcakes Recipe

Step 1: Prepare the Batter

Start by preheating your oven to 350°F. In a large mixing bowl, whisk together the boxed chocolate cake mix, instant chocolate pudding mix, sour cream, vegetable oil, and eggs until smooth. I usually give it a good 2-3 minutes of mixing to make sure the pudding is well distributed—that’s what keeps these cupcakes so moist and fudge-like inside.

Step 2: Bake the Cupcakes

Line a muffin pan with cupcake liners—this is where the fun begins. Pour your batter into each liner, filling about two-thirds full. This avoids spillover but still gives you a nicely domed cupcake. Bake for 20 to 25 minutes, then test with a toothpick—it should come out clean or with just a few moist crumbs. Let them cool completely; warm cupcakes make the filling step messier!

Step 3: Make the Ghost Goo Filling

While your cupcakes cool, mix melted butter with marshmallow fluff in a small bowl. Add a few drops of green food coloring until you get a spooky, slime-green shade. This filling is what really sets the Easy Halloween Ghost Cupcakes Recipe apart—it’s creamy, sweet, and just a little mysterious.

Step 4: Hollow and Fill the Cupcakes

Using a knife or a small spoon, carefully cut out a small circle from the center of each cupcake—just enough to create a hole without going all the way through. Don’t toss those little cake pieces! Trim each one so you have a flat “cap” that will sit nicely back on top after filling. Fill each cupcake hole with your green marshmallow goo, then gently press the cap back into place. It’s like a secret surprise inside!

Step 5: Frost and Finish

Frost generously with chocolate frosting. Then, the fun part—turn the cupcakes upside down and dip them into crushed Oreo cookies. This gives them a crunchy, “graveyard” texture on the sides. Finally, melt your green candy melts and dip your marshmallow ghosts halfway, then press one ghost on top of each cupcake. I love how the contrast of the green candy and white ghost pops visually.

How to Serve Easy Halloween Ghost Cupcakes Recipe

Garnishes

I usually keep garnishes simple—those marshmallow ghosts are cute and edible, and the crushed Oreo crust adds that perfect eerie texture. Sometimes I sprinkle a little edible glitter or use black and orange sprinkles around the base for extra Halloween flair. It really makes these cupcakes the star of the dessert table.

Side Dishes

For a full Halloween snack spread, these ghost cupcakes pair really well with spiced apple cider or a hot chocolate bar. I’ve also served them alongside popcorn balls or caramel apples for a fun mix of sweet treats that satisfy all the spooky cravings.

Creative Ways to Present

One year, I arranged these cupcakes on a platter covered with crushed chocolate cookies and placed plastic tombstones and mini pumpkins around. It looked like a haunted graveyard, and everyone loved it! You could also serve them in Halloween-themed cupcake liners or elevated on stands decorated with fake spider webs for even more spooky impact.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container in the fridge, especially because of the marshmallow filling. They stay fresh for about 3 days—after that, the texture starts to change and they don’t taste quite as good. Bringing them to room temperature before serving helps soften the frosting again.

Freezing

Freezing cupcakes with frosting and filling can be tricky, but I’ve done it with good results if I wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Defrost overnight in the fridge, then bring to room temperature before enjoying. Be aware that the marshmallow goo might change texture slightly after freezing.

Reheating

Because these cupcakes have a marshmallow filling and frosting, I avoid microwaving them. Instead, I let them come to room temperature naturally. If you want to warm them up slightly, a few seconds in a low-temperature oven (around 275°F) wrapped loosely in foil helps without melting the marshmallow goo.

FAQs

Final Thoughts

I absolutely love how this Easy Halloween Ghost Cupcakes Recipe turns out every time—it’s become my go-to for October celebrations. I remember the first time I made them; the kids’ faces when they bit into the surprise green goo were priceless! You’ll enjoy making memories with these spooky, sweet cupcakes as much as eating them. Give them a try, and I promise your Halloween party won’t be the same without them.

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