Halloween Ghost Cupcakes

5 from 2 votes

Halloween Ghost Cupcakes start with moist vanilla bean cupcakes and are topped with white chocolate ghost pretzel sticks. These treats are super fun for Halloween parties for all ages!

Course Dessert

Cuisine American

Keyword Halloween ghost cupcakes, Halloween treats

Prep Time 30

Cook Time 13

Total Time 43

Servings mini cupcakes

Calories 118kcal

Author Sue Ringsdorf

Ingredients

For the cupcakes:

1/3 cup unsalted butter - softened to room temp
2/3 cup granulated sugar
2 large egg whites - at room temp
2/3 cup buttermilk
2 teaspoons vanilla bean paste
1 1/8 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

For the frosting:

1/2 cup unsalted butter
2 teaspoons vanilla bean paste
2 Tablespoons heavy cream
2 cups powdered sugar - sifted

For the ghost pretzels:

44 small pretzel sticks
8-10 oz. white melting chocolate
48 mini chocolate chips

Instructions

Make the ghost pretzels. Melt the white chocolate melting wafers in the microwave at 50% power until creamy. Then place in a small plastic bag, clip off the tip and draw a ghost on top of a pretzel stick. Add the mini chocolate chips immediately.
Let the ghosts sit on the baking sheet until hardened. You can also freeze these as well.
8-10 oz. white melting chocolate, 44 small pretzel sticks, 48 mini chocolate chips
Make the cupcake batter. In a medium bowl, use a hand mixer to cream together the softened butter with the granulated sugar. Then add the egg whites, buttermilk, and vanilla bean paste – and mix again.
1/3 cup unsalted butter, 2/3 cup granulated sugar, 2 large egg whites, 2/3 cup buttermilk, 2 teaspoons vanilla bean paste
Add the dry ingredients to the bowl – the kosher salt, baking soda, baking powder, and cake flour. Use a spoon to mix until just combined.
1 1/8 cups cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt
Add batter to pan. To a mini muffin pan prepared with liners, spoon the batter into each liner to about 3/4 full. You’ll have extra batter to make after the first bake. (This recipe makes 44 treats.)
Bake mini cupcakes. Bake cupcakes for 12-13 minutes or until done in the center. Transfer to a wire rack and let cool completely.
Make buttercream frosting. Use a hand mixer to cream the softened butter. Then add the heavy cream, vanilla bean paste, and sifted powdered sugar – and mix until smooth and creamy.
1/2 cup unsalted butter, 2 Tablespoons heavy cream, 2 teaspoons vanilla bean paste, 2 cups powdered sugar
Add frosting to cupcakes. Use a spoon to spread the frosting on top of the cupcakes. I used a minimal amount but you could also pile it up high.
Assemble ghost pretzel sticks. After adding the buttercream frosting to the cupcakes, add the ghost pretzels in the middle of each one, pressing the pretzel deep into the cupcakes for stability.
Serve. Serve the ghost cupcakes with a tall glass of milk or a cup of coffee. If you want something a little fancy, try my Pumpkin Foam Cold Brew!

Notes

Storing and Freezing

Store these ghost cupcakes on a large baking sheet, covered lightly with tinfoil, on your countertop for two to three days.

You can FREEZE the cupcake portions (unfrosted) and ghost pretzel sticks separately for up to three months. When ready to assemble, let the cupcakes thaw, add buttercream frosting, and then add the white chocolate ghost pretzels.

Nutrition