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These ghost cupcakes are a fun and spooky treat that the whole family will love. Your choice of cupcakes are topped with adorable ghost toppers that are created from fondant and lollipops. Delicious and festive, they’ll be perfect for all of your Halloween events and parties.
You’ll love this ghost cupcakes recipe for its ease and versatility. Part recipe and part craft project, it allows you to do as much or as little baking as you like. Make your favorite homemade cupcakes, use a boxed mix, or grab some premade cupcakes from the store.
Either way, they’ll still look like a homemade masterpiece thanks to the cute fondant ghost toppers that give them their festive Halloween look. Easy and fun, this is a great treat to make when you want to get the kids involved and create some delicious Halloween memories together!
💗 Why We Love This Recipe
- These treats are super cute and would be a perfect addition to a Halloween party or school event.
- You can choose to bake cupcakes from scratch, or if you’re short on time, you can use store-bought cake and just make the ghost toppers.
- These will work with any colors and flavors of cupcakes, so you can choose your favorite.
- Making the ghost toppers is a fun and easy job that’s perfect if the kids want to help.
🥄 Recommended Tools
- measuring cups
- measuring spoons
- mixing bowl
- electric mixer
- rolling pin
- parchment paper
🛒 Ingredients Needed to Make these Halloween Cupcakes
- Dum Dum Lollipops
- White fondant
- Black fondant
For the Frosting:
- Unsweetened baking chocolate
- Butter, softened
- Heavy cream
- Powdered sugar
How to Make Ghost Cupcakes
Step One: Make Cupcakes and Frosting
- Bake cupcakes according to the package directions.
- Place baking chocolate in a microwave safe bowl and heat in 30 second increments stirring in between, until the chocolate is completely melted and smooth. Set it aside to cool.
- Use an electric mixer to cream together the vanilla and butter. Gradually add powdered sugar, mixing between each addition until all the sugar is incorporated. Start with 3 cups and continue to add until the desired consistency is reached, up to 4 cups.
- Add the melted chocolate and continue beating until the chocolate is well incorporated.
- Using a piping bag or spatula, frost each cupcake with a thick layer of frosting.
Step Two: Make the Ghost Toppers
- Roll out white fondant about 1/16 inch thick on a piece of parchment paper or a clean surface lightly dusted with cornstarch. Cut out circles that are 4 inches in diameter.
- Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant around the lollipop to create a ghost shape.
- Pinch off small pieces of the black fondant and roll it into balls, then press it into the white fondant to create the ghost’s eyes and mouth.
- Press the lollipop stick into the center of the frosted cupcakes. Repeat until all of the cupcakes have been topped with a ghost.
Tips and Suggestions
- You can use a wide mouth mason jar lid as a template for your fondant circles. A cookie or biscuit cutter will also work.
- If you have trouble getting the ghost eyes to stick, dampen the back of the black fondant with a small amount of water.
- If using cornstarch for rolling out the fondant, be careful not to use too much or you could dry it out.
- Fondant scraps can be re-rolled, so give them to the kids and let them have fun making new fondant creations.
- You can use any flavor of cake that you like for this recipe. Use your favorite cupcake recipe and make cupcakes from scratch, or you can use a boxed mix – or even premade cupcakes.
- If you want to save time, use canned frosting instead of making it yourself. You can also purchase cupcakes that are already frosted and just make the ghost toppers.
- Try out different frosting colors. The chocolate works well as a contrast to the white ghost toppers, but orange, purple, and green would all look great for Halloween as well.
- Rather than using fondant to make the ghost eyes, you can also buy a black edible marker and draw them on.
Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days.
Yes, you can freeze both the cupcakes and the fondant for up to 3 months. Be sure to store them in an airtight container.
👻 More Halloween Recipes
- Pumpkin Pudding Shots
- Spider Web Cookie
- Witch Hat Cookies
- Jack-o-Lantern Cheesecakes
- Halloween Cookie Bars
- Mummy Cookies
- Graveyard Dirt Cups
- Nutter Butter Ghost Halloween Treats
- Pumpkin Cheesecake Dip
- Halloween Puppy Chow
- Halloween Bundt Cake
- 12 cupcakes
- 12 Dum Dum lollipops
- white fondant
- black fondant
For the frosting
- 1 cup butter room temperature
- ¼ cup heavy cream
- 2 tsp. vanilla extract
- 3-4 cups confectioner's sugar
- Bake cupcakes according to package or recipe instructions. Allow to cool completely.
- To make the frosting-
- Place baking chocolate in a microwave safe bowl and heat in 30 second increments stirring in between, until chocolate is completely melted and smooth. Set aside to cool
- Using an electric mixer cream together butter and vanilla. Gradually add in powdered sugar mixing between each addition until all the sugar is incorporated. I start with 3 cups and add more until the desired consistency is reached, up to 4 cups.
- Add in melted chocolate and continue beating until the chocolate is well incorporated.
- Using a piping bag, or spatula, frost each cupcake with a thick layer of frosting.
- Roll out white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch)
- Cut out circles that are 4 inches in diameter. I used a wide mouth mason jar lid as a template, but you can use a cookie or biscuit cutter or any 4 inch circle as a guide.
- Unwrap a lollipop and place the top in the center of the circle of fondant. Gently press the fondant down around the lollipop to create a ghost shape.
- Pinch of small pieces of black fondant and roll into balls, press into the white fondant to create the ghost’s eyes and mouth. If you have trouble getting them to stick, dampen the back of the black fondant with a small amount of water.
- Press the lollipop stick into the center of your prepared cupcakes.
- Repeat until all of the cupcakes have been topped with a ghost.
- Store in an airtight container.
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