Easy Ghost Cupcakes {eggless and dairy-free}

Thank you for sharing!

I love how fast these easy ghost cupcakes came together. I mean, it was like I didn't even really have to work to put them on the tray!

I’ll be honest, I am about in love with how fast these Easy Ghost Cupcakes come together. They seem complex, but really, I wish I’d thought of this years ago. Oh, and they’re egg-free and dairy-free, so they about top my list of awesome things this week.

easy ghost cupcake idea for halloween feature

Ingredients for Easy Ghost Cupcakes

Chocolate Brownie Cupcakes

  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips

Icing

  • 4 cans coconut milk
  • 1 cup powdered sugar
  • 2 tspn vanilla extract
  • 2-5 drops black or dark brown gel food coloring

Ghosts

  • 1/4 lbs modeling chocolate (if you don’t have a chunk of this living on top of your fridge like me, you can find the recipe here–it’s super easy. Just make sure to make it with dairy-free chocolate, if that’s your game)
  • 12 mini marshmallows (or how many ever cupcakes you need–you’ll need one marshmallow for every cupcake)

easy ghost cupcake idea sq

How to Make Easy Ghost Cupcakes

  1. To make the cupcakes, preheat oven to 350-degrees.
  2. Grease muffin tin or put cupcake liners in and grease them, whatever. Set aside.
  3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
  8. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
  9. Fill muffin tins approximately 3/4 full, but be prepared–this stuff rises funny in the center, so you might have a funny hump (or maybe it’s just me).
  10. Bake for 20-25 minutes, or until toothpick inserted into the centermost cupcake comes out clean.
  11. Remove from oven and allow to cool in pan for 10 minutes.
  12. To make the icing, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  13. Add the other ingredients.
  14. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  15. Separate 2 tablespoons of the icing into a small bowl and add the black or brown food coloring. Stir thoroughly until well-blended.
  16. Place all icing in the fridge while your brownies are finishing in the oven and cooling.
  17. To make the ghosts, massage your modeling chocolate until it’s malleable and floppy (about 2 minutes).
  18. Using a rolling pin, roll the modeling chocolate out until its very thin.
  19. Using your largest cookie cutter (mine is actually a cup), about 4-inches in diameter, cut out circles from the modeling chocolate. Set each ghost-round aside, separated by layers of wax paper.

Putting Together Your Easy Ghost Cupcakes

  1. Place your cupcake on a plate or on your counter–just some solid surface where you can work.
  2. Using a piping bag and any tip (or no tip), make a mound of white icing that’s pretty vertical.
  3. Top the white icing with a marshmallow to give it just a hair more height and solidity.
  4. Lay a round of modeling chocolate over the marshmallow and icing, letting it fold over on itself artfully. Heh.
  5. Using the dark brown/black icing and toothpick, draw a mouth and eyes on the upper portion.
  6. And proceed to stuff that ghost in your face. Because they are GOOOOOOOOOD. Heh. Ghost humor. LOL!

cupcake with ghosts on top fb

easy ghost cupcake idea for halloween feature
Yield: 12

Easy Ghost Cupcakes {eggless and dairy-free}

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

I am about in love with how fast these Easy Ghost Cupcakes come together. They seem complex, but really, I wish I’d thought of this years ago. Oh, and they’re egg-free and dairy-free, so they about top my list of awesome things this week.

Ingredients

  • Chocolate Brownie Cupcakes
  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips
  • Icing
  • 4 cans coconut milk
  • 1 cup powdered sugar
  • 2 tspn vanilla extract
  • 2-5 drops black or dark brown gel food coloring
  • Ghosts
  • 1/4 lbs modeling chocolate, if you don’t have a chunk of this living on top of your fridge like me, you can find the recipe here–it’s super easy. Just make sure to make it with dairy-free chocolate, if that’s your game
  • 12 mini marshmallows, or how many ever cupcakes you need–you’ll need one marshmallow for every cupcake

Instructions

  1. To make the cupcakes, preheat oven to 350-degrees.
  2. Grease muffin tin or put cupcake liners in and grease them, whatever. Set aside.
  3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
  8. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
  9. Fill muffin tins approximately 3/4 full, but be prepared–this stuff rises funny in the center, so you might have a funny hump (or maybe it’s just me).
  10. Bake for 20-25 minutes, or until toothpick inserted into the centermost cupcake comes out clean.
  11. Remove from oven and allow to cool in pan for 10 minutes.
  12. To make the icing, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  13. Add the other ingredients.
  14. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  15. Separate 2 tablespoons of the icing into a small bowl and add the black or brown food coloring. Stir thoroughly until well-blended.
  16. Place all icing in the fridge while your brownies are finishing in the oven and cooling.
  17. To make the ghosts, massage your modeling chocolate until it’s malleable and floppy (about 2 minutes).
  18. Using a rolling pin, roll the modeling chocolate out until its very thin.
  19. Using your largest cookie cutter (mine is actually a cup), about 4-inches in diameter, cut out circles from the modeling chocolate. Set each ghost-round aside, separated by layers of wax paper.
  20. Place your cupcake on a plate or on your counter–just some solid surface where you can work.
  21. Using a piping bag and any tip (or no tip), make a mound of white icing that’s pretty vertical.
  22. Top the white icing with a marshmallow to give it just a hair more height and solidity.
  23. Lay a round of modeling chocolate over the marshmallow and icing, letting it fold over on itself artfully. Heh.
  24. Using the dark brown/black icing and toothpick, draw a mouth and eyes on the upper portion.
  25. And proceed to stuff that ghost in your face. Because they are GOOOOOOOOOD. Heh. Ghost humor. LOL!

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Thank you for sharing!

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