Adorable Ghost Cupcakes
Halloween Special Baking! Spooky Fun Ghost Cupcakes That Are More Cute Than Scary ♥
They’re supposed to be ghosts, so they should be scary… but their droopy eyes are incredibly cute! These are chocolate cupcakes decorated for Halloween. Spend your Halloween at home this year with a unique and special baking experience! Inspired by ‘Sesangui Moden Recipe’ and ‘Man Gae Recipe’.
Moist Chocolate Cake
- 115g unsalted butter, softened
- 100g granulated sugar
- 1 pinch salt
- 120g eggs (about 2 large), room temperature
- A little vanilla extract
- 100g cake flour, sifted
- 30g cocoa powder, sifted
- 2g baking powder, sifted
- 20g milk, warmed
Cream Cheese Frosting
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 100g powdered sugar, sifted
Decoration Ingredients
- Cherry jam, as needed
- Crystal sugar, as needed
- Chocolate pen, as needed
- Jelly, as needed
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 100g powdered sugar, sifted
Decoration Ingredients
- Cherry jam, as needed
- Crystal sugar, as needed
- Chocolate pen, as needed
- Jelly, as needed
Cooking Instructions
Step 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and salt using a hand mixer. Start on low speed and gradually increase to medium-high, beating until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes. Ensure the sugar is well incorporated.
Step 2
In a separate small bowl, lightly whisk the eggs with the vanilla extract. Gradually add the egg mixture to the butter-sugar mixture, about 2-3 additions, beating well after each addition until fully combined. Avoid adding too much egg mixture at once, as it can cause the batter to curdle.
Step 3
Add the sifted cake flour, cocoa powder, and baking powder to the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 4
When about 80% of the dry ingredients are incorporated, pour in the warmed milk and continue to fold until the batter is smooth and has a glossy sheen.
Step 5
Spoon the chocolate cake batter into a piping bag. Fill the prepared cupcake liners (placed in a muffin tin) about two-thirds full with the batter. Overfilling can cause the cupcakes to overflow during baking.
Step 6
Bake in a preheated oven at 175°C (350°F) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7
Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
Step 8
To make the frosting, beat the softened cream cheese and softened unsalted butter in a bowl with a hand mixer until smooth and creamy.
Step 9
Add the sifted powdered sugar and mix on low speed, gradually increasing to medium speed, until the frosting is light, fluffy, and well combined. Be careful not to overmix.
Step 10
Once the cupcakes are completely cool, use a small spoon or knife to create a slight hollow in the center of each cupcake top. Fill this hollow with a spoonful of cherry jam.
Step 11
Transfer the cream cheese frosting to a piping bag fitted with a round tip. Pipe a generous swirl onto each cupcake to form the ghost’s body. Use the black chocolate pen to draw two small dots for the eyes and a curved line for the mouth. Sprinkle with crystal sugar for a touch of sparkle. You can also add jelly or candies for extra Halloween flair. Your adorable ghost cupcakes are now complete!
