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.
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)
How to Make Easy Ghost Cupcakes
- To make the cupcakes, preheat oven to 350-degrees.
- Grease muffin tin or put cupcake liners in and grease them, whatever. Set aside.
- Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
- Mix all the wet ingredients together in another medium bowl.
- Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
- Blend until batter is smooth.
- 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.
- Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
- 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).
- Bake for 20-25 minutes, or until toothpick inserted into the centermost cupcake comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- 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.
- Add the other ingredients.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Separate 2 tablespoons of the icing into a small bowl and add the black or brown food coloring. Stir thoroughly until well-blended.
- Place all icing in the fridge while your brownies are finishing in the oven and cooling.
- To make the ghosts, massage your modeling chocolate until it’s malleable and floppy (about 2 minutes).
- Using a rolling pin, roll the modeling chocolate out until its very thin.
- 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
- Place your cupcake on a plate or on your counter–just some solid surface where you can work.
- Using a piping bag and any tip (or no tip), make a mound of white icing that’s pretty vertical.
- Top the white icing with a marshmallow to give it just a hair more height and solidity.
- Lay a round of modeling chocolate over the marshmallow and icing, letting it fold over on itself artfully. Heh.
- Using the dark brown/black icing and toothpick, draw a mouth and eyes on the upper portion.
- And proceed to stuff that ghost in your face. Because they are GOOOOOOOOOD. Heh. Ghost humor. LOL!

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
- To make the cupcakes, preheat oven to 350-degrees.
- Grease muffin tin or put cupcake liners in and grease them, whatever. Set aside.
- Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
- Mix all the wet ingredients together in another medium bowl.
- Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
- Blend until batter is smooth.
- 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.
- Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
- 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).
- Bake for 20-25 minutes, or until toothpick inserted into the centermost cupcake comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- 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.
- Add the other ingredients.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Separate 2 tablespoons of the icing into a small bowl and add the black or brown food coloring. Stir thoroughly until well-blended.
- Place all icing in the fridge while your brownies are finishing in the oven and cooling.
- To make the ghosts, massage your modeling chocolate until it’s malleable and floppy (about 2 minutes).
- Using a rolling pin, roll the modeling chocolate out until its very thin.
- 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.
- Place your cupcake on a plate or on your counter–just some solid surface where you can work.
- Using a piping bag and any tip (or no tip), make a mound of white icing that’s pretty vertical.
- Top the white icing with a marshmallow to give it just a hair more height and solidity.
- Lay a round of modeling chocolate over the marshmallow and icing, letting it fold over on itself artfully. Heh.
- Using the dark brown/black icing and toothpick, draw a mouth and eyes on the upper portion.
- And proceed to stuff that ghost in your face. Because they are GOOOOOOOOOD. Heh. Ghost humor. LOL!
Try Our Other Favorite Halloween Treats:
Easy Candy Spiders

Mummy Pizza Sandwich

Vampire Teeth Cupcakes
