Ghost Cupcakes Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 chocolate cupcakes (homemade or from a box mix)
- 3 cups stiff white vanilla buttercream frosting
- 24 mini chocolate chips (for eyes)
- 1 teaspoon black decorating gel (optional for mouths)
- 1 large round piping tip
- 1 disposable piping bag
Instructions
- Before you start decorating, make sure your chocolate cupcakes are completely cooled to room temperature. If the cupcakes are even slightly warm, the tall frosting ghosts will slide off or melt, ruining the effect.
- Fit your piping bag with a large, plain round tip. Fill the bag with your white vanilla buttercream. Make sure your frosting is stiff enough to hold its shape; if it feels too soft, chill it in the refrigerator for 10 minutes before piping.
- Hold the piping bag vertically over the center of a cupcake. Squeeze the bag to create a wide base, then pull upward slightly while continuing to squeeze. Create a second, slightly smaller tier on top of the first, and then a third tiny peak at the very top. Pull away quickly to create a little “tail” on the ghost’s head.
- Carefully place two mini chocolate chips near the top of the frosting swirl to act as the eyes. If you want your ghost to look like it is saying “boo,” use a small drop of black decorating gel to create an oval-shaped mouth just below the eyes.
- Let the cupcakes sit for about 15 minutes so the frosting can crust slightly. This helps them maintain their height while being moved or served.
Find it online: https://www.pleasecook.com/desserts/ghost-cupcakes-recipe-2/