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Adorable Vanilla Ghost Cupcakes with Chocolate Chip Eyes

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These adorable vanilla ghost cupcakes with chocolate chip eyes are fun to make, gorgeous to look at, and genuinely delicious to eat. They don’t require any special skills or expensive equipment, just a little patience and a steady hand for piping.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar, sifted (for frosting)
  • 2 tablespoons heavy cream or whole milk (for frosting)
  • 2 teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 cup powdered sugar (for ghost glaze)
  • 2–3 tablespoons milk or water (for ghost glaze)
  • ½ teaspoon vanilla extract (for ghost glaze)
  • ¼ cup mini chocolate chips (for eyes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and aerated.
  3. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth and slightly thickened.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  6. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. While the cupcakes cool, make the buttercream: Beat the softened butter with an electric mixer until creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Add the heavy cream and vanilla extract, then increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Add the pinch of salt and beat one more minute.
  9. Prepare the ghost glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thick but still pourable, like honey consistency.
  10. Spread a thin layer of buttercream on each cooled cupcake.
  11. Transfer the ghost glaze to a piping bag or zip-top bag. Snip a small hole in the corner. Pipe a tall, rounded dollop on each cupcake, then pull up slightly to create a little ghost tail.
  12. While the glaze is still wet, gently press two mini chocolate chips into each ghost for eyes. Place them close together for a cute expression.
  13. Let the ghosts set at room temperature for about 15-20 minutes before serving.

Notes

For best texture, ensure eggs and buttermilk are at room temperature. Do not overmix the batter. The ghost glaze should have a honey-like consistency; test on a spoon. Press chocolate chips into glaze within 30 seconds of piping. Make extra glaze to avoid running out. Store unfrosted cupcakes in freezer for up to 3 months; decorate fresh.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, vanilla cupcakes, chocolate chip eyes, easy Halloween dessert, kid-friendly baking, spooky treats

Find it online: https://twinkletaste.com/adorable-vanilla-ghost-cupcakes-with-chocolate-chip-eyes/