Description

These Ghost Cupcakes are a spooky and delicious treat perfect for Halloween or any fun occasion. Featuring rich, moist black cocoa cupcakes topped with a creamy whipped cream frosting enhanced with instant white chocolate pudding for extra stability and flavor, they’re decorated with chocolate chips to create cute ghost faces. Easy to make and irresistibly festive, these cupcakes combine a tender crumb with a light, fluffy frosting that holds its shape beautifully.

Ingredients

Black Cocoa Cupcakes

1 3/4 cups cake flour
1 1/4 cups granulated sugar
2/3 cup black cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sour cream (full fat)
1/2 cup buttermilk (at room temperature)
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
Black gel food coloring (optional)

Whipped Cream Frosting with Pudding

2 1/2 cups heavy cream (cold, plus more if needed)
1/2 cup powdered sugar
3.4 oz white chocolate instant pudding mix (dry)
1/4 teaspoon vanilla extract
Milk or additional heavy cream (to adjust frosting texture)

Decorations

Mini chocolate chips
Regular sized chocolate chips

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup regular muffin pan with cupcake liners. Set aside.
Mix dry ingredients: In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, black cocoa powder, baking soda, and salt until well combined.
Combine wet ingredients: In a separate medium bowl or large liquid measuring cup, whisk together the vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and black gel food coloring (if using).
Mix batter: Using the paddle attachment on low speed, add the wet ingredients to the dry ingredients and mix just until combined. Avoid overmixing to keep cupcakes tender.
Portion batter: Using a size 20 (3 tablespoon) cookie scoop or spoon, portion batter evenly into cupcake liners until they are half full.
Bake cupcakes: Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before frosting.
Prepare frosting: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gradually add the instant white chocolate pudding mix and continue to beat until the frosting becomes thick and creamy.
Adjust frosting texture: If the frosting looks curdled, gradually stir in one tablespoon of milk or heavy cream at a time using a rubber spatula until smooth and no longer curdled. This usually requires 3 to 4 tablespoons.
Assemble cupcakes: Transfer the whipped cream frosting to a piping bag and pipe a generous swirl on top of each cooled cupcake.
Decorate: Use mini chocolate chips and regular chocolate chips pressed flat side down to create eyes and mouths on the frosting, forming ghost faces.

Notes

Ensure buttermilk is at room temperature for better mixing and cupcake texture.
Black gel food coloring is optional but enhances the darkness of the cupcakes for a spookier look.
Beat heavy cream and powdered sugar well before adding pudding to get the best frosting consistency.
If frosting curdles, do not worry; adding a little milk or cream while stirring can fix the texture.
Use a cookie scoop for even cupcake sizing and consistent baking.
Store cupcakes refrigerated because of the whipped cream frosting, and bring to room temperature before serving for best flavor.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Baking
Method: Baking
Cuisine: American