These ghost cupcakes are the perfect addition to any Halloween party! These delicious chocolate cupcakes are topped with chocolate buttercream and floating ghosts that are as delicious as they are cute!

A chocolate cupcake topped with a fondant ghost.

We love Halloween, it is one of our favorite holidays and making fun and tasty fun treats is one of my favorite parts! These easy ghost cupcakes are the perfect treat for any party or gathering. They are easy to make using boxed cake mix, lollipops and store bought fondant! I do like topping my cupcakes with homemade buttercream frosting so I’ve included the recipe for my favorite in this post!

FAQ & Notes for Success

What kind of cupcakes should I use?

I like to use a chocolate cake boxed mix for these because it makes things simple and easy. If you prefer to use your favorite chocolate cupcake recipe you absolutely can! Don’t want chocolate cupcakes? That’s fine too, you can really use any cake flavor for these cupcakes! For these cupcakes you’ll want to have a relatively flat top on your cupcakes. For the perfect cupcakes make sure not to overfill them before baking so that there is room on top of them for chocolate frosting and cute ghosts! You can even buy cupcakes from a local grocery store or bakery for an easy short cut!

Can I use store bought frosting?

Sure! I am a bit of a frosting snob and LOVE homemade, however if you aren’t a fan of making your own or you’re in a rush a jar of store bought frosting works well!

Can I use a different frosting?

Absolutely! I mean is there really any wrong way to frost a cupcake? I like to use chocolate because the dark color contrasts nicely with the ghosts but you can use any color or flavor you want! Marshmallow frosting, and cream cheese frosting are two of my favorites, and of course you can always add sprinkles, food coloring or Halloween treats like candy corn to the top of each cupcake.

a metal tray covered with ghost cupcakes

How to store these cupcakes-

These cupcakes can be stored in an airtight container. The ghosts make storing them a little challenging so if you are making these ghost Halloween cupcakes for a party or gathering and you want to make them ahead of time you can make the cupcakes and ghosts and store them separately and wait to assemble them before serving them. You can wrap them in aluminum foil to keep them fresh if it is easier than placing them in a container.

Use store bought or homemade fondant-

Store bought fondant makes these cute Halloween ghost cupcakes super easy to make but if you prefer to use homemade you can. I love homemade marshmallow fondant, it is pretty easy to make and super tasty.

For the ghost’s faces-

I used black fondant to create the black eyes and mouths of my ghosts. You can easily purchase black fondant or use a bit of black food coloring to color some of your white fondant. You can also use black frosting, royal icing works best. Or you can use black gel food coloring and paint on the faces with a small paint brush, toothpick or bamboo skewer. An edible marker also works well to draw on the ghost faces. You can also use candy eyes if you want, just stick them on with a small ball of fondant. You can make the faces whatever you want, if you want spooky ghost cupcakes or cute little guys the choice is yours!

a chocolate frosted cupcake topped with a ghost made of fondant.

Ingredients for these Ghost Cupcakes

12 Cupcakes- baked according to package directions and cooled completely

12 Dum Dum Lollipops

White Fondant

Black Fondant

For the frosting-

4oz Unsweetened Baking Chocolate

½ Cup Butter- Softened

¼ Cup Heavy Cream

2 tsp. Vanilla extract

3-4 Cups Powdered Sugar

The ingredients for ghost cupcakes and chocolate frosting. Chocolate cupcakes, lollipops, white and black fondant, vanilla, powdered sugar, butter and baking chocolate.

Here’s how to make these Ghost Cupcakes

Make sure your cupcakes are completely cooled before frosting and decorating.

To make the frosting-

Place the 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.

If you prefer to use the stovetop, place the chocolate in the top of a double boiler and heat over medium heat stirring frequently until the chocolate is completely melted.

a collage showing how to make chocolate buttercream frosting. The first is a glass bowl with butter creamed in it, in the second powdered sugar has been added. The third picture shows a white bowl with melted chocolate in it and the fourth shows fresh chocolate buttercream frosting.

In a large mixing bowl using an electric mixer or stand mixer cream together butter and vanilla. Gradually add in powdered sugar mixing between each addition until all the sugar is incorporated. I like to start with 3 cups and add more until the desired consistency is reached, up to 4 cups. You want the frosting to be thick but not too dry.

Add in the cooled melted chocolate and continue mixing on high speed until the chocolate is well incorporated.

Pipe frosting onto the top of each cupcake using a piping bag or spread it on using a spatula.

To make the ghosts-

Roll out the white fondant about 1/16 inch thick on a piece of parchment paper (or a clean surface lightly dusted with cornstarch or powdered sugar)

Cut out circles that are about 4 inches in diameter. I used a wide mouth mason jar lid as a template, but you can use a cookie cutter or biscuit cutter or any 4 inch circle as a guide. Use a small sharp knife, like a paring knife to cut through the fondant. Smooth any rough edges.

Unwrap a lollipop and place the top in the center of a circle of fondant. Gently press the fondant down around the lollipop to create the shape of a ghost

A collage of four pictures showing how to make ghost cupcakes. The first shows cupcakes with chocolate frosting. In the second fondant has been rolled out and is being cut into circles. In the fourth the fondant has been draped over a lollipop and in the fourth black fondant has been added to make a face.

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. I like to keep a damp paper towel near where I’m working in case I need it.

Take one of your frosted cupcakes and press the lollipop stick in the center of the cupcake.

Repeat, making ghosts with the remaining fondant until all of the cupcakes have been topped with a ghost.

Store in an airtight container.