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Best Ghost Cupcakes with Chocolate Chip Eyes – Easy Halloween Treat

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These adorable ghost cupcakes with chocolate chip eyes are the perfect easy Halloween treat. Made with simple ingredients and ready in under 45 minutes, they are a fun, kid-friendly baking project that guarantees smiles.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened to room temperature (for frosting)
  • 3 ½ cups (420g) powdered sugar
  • 2–3 tablespoons heavy cream or whole milk
  • 1 ½ teaspoons pure vanilla extract (for frosting)
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the ½ cup softened butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Beat in the 2 teaspoons of vanilla extract. Scrape down the bowl.
  5. With the mixer on low speed, add one-third of the flour mixture, mixing until just combined. Add half of the milk, mixing until just combined. Repeat with another third of flour, the remaining milk, and the final third of flour. Mix only until no streaks of flour remain.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the 1 cup softened butter on medium speed for 2 minutes until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Add 2 tablespoons of heavy cream and the 1 ½ teaspoons of vanilla extract. Increase speed to medium-high and beat for 3 minutes until light and fluffy. If too thick, add the third tablespoon of cream.
  9. Transfer the frosting to a piping bag fitted with a round tip (or a Ziploc bag with the corner snipped). Pipe a generous mound of frosting onto each cooled cupcake, creating a tall, teardrop-like shape.
  10. While the frosting is still soft, gently press two chocolate chips into the top third of each frosting mound to create eyes. Press just until the base of the chip is flush with the frosting surface.
  11. Let the finished cupcakes sit at room temperature for about 10 minutes to set. Serve immediately or store as directed.

Notes

For best results, ensure all ingredients are at room temperature. Do not overmix the batter. The frosting should be soft but not runny; if it becomes too soft, chill for 10 minutes before piping. Press chocolate chips gently to avoid sinking. Store unfrosted cupcakes for up to 2 days; frost and serve within 6 hours for best texture.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, easy Halloween treats, ghost cupcakes with chocolate chip eyes, kid-friendly Halloween dessert

Find it online: https://evabake.com/best-ghost-cupcakes-with-chocolate-chip-eyes-easy-halloween-treat/