thepioneerwoman4.0
Ghost Cupcakes
These adorable ghost cupcakes are easier to make than you think! The dessert recipe starts with boxed cake mix and the buttercream is simple to whip together.
👥 2 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
2
In a large bowl, combine the cake mix, coffee, melted butter, and eggs. Beat with a mixer at medium speed for ⏱️ 2 minutes. Stir in the mini chocolate chips. Spoon the batter evenly into the muffin cups, about half full. Bake the cupcakes according to time on the package directions, or until a toothpick inserted in the center of a cupcake comes out clean, about 18 to ⏱️ 20 minutes. Cool the cupcakes in the pans for ⏱️ 5 minutes, then transfer the cupcakes to wire racks to cool completely.
large eggs3c. mini chocolate chips1/2Mini chocolate chips, decorating
3
For the frosting: In a large bowl, beat the butter with a mixer at medium speed until creamy, about ⏱️ 2 minutes. With the mixer on low speed, gradually beat in the powdered sugar. Beat in the vanilla. Increase the speed to medium and beat for ⏱️ 2 minutes, or until light and fluffy. On low speed, gradually beat in the heavy cream. Increase the speed to medium and beat for ⏱️ 1 minute or until fluffy.
4
Spoon the frosting into a large pastry bag fitted with a large, round piping tip (about 1/2 inch in diameter). Pipe the frosting in 3 stacked, flat round dollops, with the base dollop around 2 1/2 inches in diameter and the top dollop about 1 inch in diameter.
5
Place 2 of the mini chocolate chips at the base of each of the top frosting dollops as the ghost's eyes. Store in a cool place until serving, or refrigerate for up to ⏱️ 24 hours, then remove ⏱️ 1 hour before serving.
c. mini chocolate chips1/2Mini chocolate chips, decorating
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