Carefully remove the white chocolate ghosts from the parchment paper and place one on top of each cupcake. Add sprinkles if desired, then serve and enjoy your spooky ghost cupcakes!
There's more to Fall baking than just pumpkin and apples. Spice up your seasonal baked goods with a little spook. Filled with marshmallow creme and topped with white chocolate ghosts, these black cocoa cupcakes are so good, it's scary!
Amanda of @happybakedayshow on Instagram concocted this spooky Marshmallow Creme Filled Black Cocoa Cupcake recipe using her Larder & Vine Bakeware Set and Utensils. Discover more of Amanda's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Why use the Larder & Vine Bakeware Set?
When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
- 2 baking sheets
- 1 round pan
- 1 square pan
- 1 loaf pan
- 1 deep roasting pan
Healthy baking is at the top of our priority list here at Larder & Vine, so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
1 hour
18 minutes
18
Dessert
Cupcake Ingredients
- 2 Cups Cake Flour
- ¾ Cup Black Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Espresso Powder
- 1 Cup Granulated Sugar
- ½ Cup Vegetable Oil
- 1 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
Filling Ingredients
- 1 Cup Marshmallow Creme or Fluff
Ghost Topper Ingredients
- 1 Cup White Chocolate Melting Chips
- 2-3 Tablespoons Dark Chocolate Melting Chips
- 16 Ounces Chocolate Frosting
- Halloween Sprinkles
Directions:
1. Preheat the Oven
Preheat the oven to 350℉. Line 18 muffin tin cups with paper liners and set aside.
2. Mix the Dry Ingredients
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and sugar. Whisk together until evenly mixed.
3. Add the Wet Ingredients
Add the oil, milk, vanilla, and eggs to the dry ingredients. Whisk until the batter is smooth and no clumps remain.
4. Fill the Cupcake Liners
Evenly divide the batter among the cupcake liners, filling each one about three-quarters full.
5. Bake the Cupcakes
Bake for 18 to 23 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely.
6. Prepare to Fill the Cupcakes
Once the cupcakes are cool, use a knife to cut a small hole in the center of each cupcake. Remove the cut-out piece of cake and set it aside — do not discard it.
7. Fill the Cupcakes
Fill a piping bag with marshmallow crème and pipe it into the holes of the cupcakes. Replace the removed cake pieces on top to cover the filling.
8. Make the Ghost Toppers
Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth and fully melted.
9. Shape the Ghosts
Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth and fully melted.
10. Add the Faces
Melt the dark chocolate and pour it into a piping bag with a very small tip (or cut a tiny hole in the corner). Pipe eyes and a mouth onto each white chocolate ghost. Chill again until set.
11. Frost the Cupcakes
Attach a large star tip to a piping bag and fill it with frosting. Pipe a swirl of frosting onto each cupcake.
12. Decorate and Serve
