Easy Ghost Cupcakes for Halloween
Ingredients
- 1 box chocolate cake mix
- 0.33 cup Oil - usually 1/3 cup or whatever required by that cake mix package
- 3 Eggs - usually 3 but be sure to check the cake mix package
- Water as required by cake mix package
- 1 can White frosting enough to frost the cupcakes
- 1 tube Black decorating icing for the eyes and mouths
Instructions
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Prepare the batter. Preheat the oven to 350°F. Prepare the chocolate cake batter according to the package directions.
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Fill the liners. Place cupcake liners in a muffin pan and fill each one about halfway with batter.
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Create the ghost shapes. Position oven-safe, all-metal corn holders between the outside of the cupcake liners and the muffin pan, gently pushing the liners inward to create curved ghost shapes. Alternatively, try tightly packed balls or short rolls of aluminum foil. Oven-safe stainless steel cannoli tubes may also work, depending on their size. Make sure the shaping pieces fit securely.
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Bake. Bake for approximately 12 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the cake mix and oven.
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Cool and frost. Allow the cupcakes to cool completely. Spread white frosting over each cupcake, following its ghost shape.
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Decorate. Use black decorating icing to add two eyes and a mouth to each ghost. Serve and enjoy!
Recipe Notes
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Shaping the cupcakes: The original recipe uses oven-safe metal corn holders to create indentations in the cupcake liners. Tightly packed aluminum foil is another cupcake-shaping technique you can try, although the exact ghost shapes may vary. Oven-safe stainless steel cannoli tubes are another possible alternative.
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Safety: Never use plastic-handled corn holders, glass marbles, or objects that aren't suitable for oven use.
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Don't overfill: Fill the liners about halfway to help preserve the ghost shapes as the cupcakes bake.
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Baking time: The original recipe specifies 12 minutes, but follow the doneness test rather than relying on the time alone.
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Storage: Keep decorated cupcakes in an airtight container for up to 2 days at room temperature if the frosting is shelf-stable. Otherwise, follow the frosting manufacturer's refrigeration instructions.