Easy Fondant Ghost Cupcakes

Why You’ll Love This Recipe

• This recipe is simple to make, using premade fondant, so all you do is slice and roll
• You can bake the cupcakes from scratch, using my favorite devil’s food cupcake recipe, or save time and use a boxed cake mix for convenience. *Pro tip: to make a boxed cake mix taste more like homemade, replace the water with whole milk.
• This recipe can be made in advance for easy party planning

Recipe Ingredients

• Prepared cupcakes- storebought mix or homemade
• Prepared frosting- storebought or homemade
• Marshmallows- you’ll need a bag of large marshmallows to make the “body” of the ghost. They also make a delicious edible addition to the cupcake.
• Semi-sweet chocolate chips- chocolate chips are melted and used for dipping the marshmallows to secure them to the top of the frosted cupcake
• White fondant- prepared fondant creates the ghost shape and can easily be found online here or at your local craft store.
• Black edible marker- you’ll use the edible marker to draw the eyes. They are also available for purchase online or at your local craft store (Michael’s, Hobby Lobby, etc.)
• Cornstarch- for rolling the fondant

How To Make Fondant Ghost Cupcakes

Step 1. Bake the cupcakes & prepare the frosting. Allow the cupcakes to cool completely before frosting.

Step 2. Frost the cupcakes & melt the chocolate chips. Frost all of the cooled cupcakes, leaving a little space around the rim for the ghost skirt.

In a double boiler or candy melter, melt the chocolate chips, stirring frequently, until smooth. I love my candy melting pot for melting chocolate to the perfect temperature. It’s a life-saver when making my holiday recipes, like these killer Kentucky bourbon balls, and any recipes that require melted chocolate. You can also melt them in the microwave, stopping every 30 seconds to stir until completely melted.

Step 3. Dip the marshmallows & top the cupcakes. Dip the bottom of each marshmallow in the melted chocolate and place it on top of each frosted cupcake. Pop them into the refrigerator until the chocolate is set and hardened. You can do this step a day in advance and refrigerate them overnight.

Step 4. Make the ghosts. Sprinkle the cornstarch onto a clean surface, use a baker’s mat, and spread to lightly coat the surface. Slice the fondant in half, lengthwise, and lightly knead until soft. Working one half at a time, roll the fondant until about 1/8″ thick. Using a 4″ round pastry cutter, cut out a circle with a sharp knife.

Stretch the fondant a little, if needed, with your hands like you are working with homemade pizza dough. Now gently place on top of the cupcake, covering the marshmallow and mold to your desired ghost form. Repeat with the remaining fondant until all ghosts are made.

Draw the eyes with the black edible marker.

Aren’t they just SO Boo-tiful?!

Recipe Tips & Variations

• Reroll the fondant, using all the scraps, so none goes to waste.
• Use any flavor of cupcake and frosting that you wish. I also love making these Halloween cupcakes with this orange cupcake with orange cream cheese frosting recipe! So good!
• Switch up the semi-sweet chocolate chips with white chocolate chips for a tasty twist.
• Use black writing icing for the eyes if you can’t find the edible markers. I’ve used both with great success, but I find the marker to be quicker and easier.

More Fun Halloween Party Recipes

Halloween Owl Cupcakes

Monster Apple Mouths

Bubbly Witches Brew

Cheesy Witches Broomsticks

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