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floating ghost cupcakes for Halloween on a tray

Fondant Ghost Cupcakes

Halloween just got a whole lot cuter and more delicious, too! Ghost cupcakes are easy to make and they're the perfect Halloween dessert.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 cupcakes
Calories 281kcal
Author Amee


  • Sharp knife
  • 4" round pastry cutter
  • Fondant rolling pin


  • 18 cupcakes baked and cooled
  • 2 cups prepared frosting
  • 1 cup semi-sweet chocolate chips melted
  • 18 large marshmallows
  • 1-2 tablespoon cornstarch for rolling fondant
  • 24 oz white fondant
  • 1 black edible marker for drawing the eyes


  • Bake the cupcakes & prepare the frosting. Allow the cupcakes to cool completely before frosting.
  • 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. You can also melt them in the microwave, stopping every 30 seconds to stir until completely melted.
  • 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.
  • 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 ⅛" 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.


  • 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.
  • *Nutrition info is only an estimate. It will depend on the cupcake and frosting selection that you chose.


Calories: 281kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 192mg | Potassium: 50mg | Fiber: 1g | Sugar: 35g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg