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Ghost cupcakes
Ghost cupcakes
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Prep Time:
200 minutes
Cook Time:
55 minutes
Total Time:
255 minutes
Get ready for a spooky Halloween with a treat from Martha Stewart.
Ingredients:
  • Plain flour, for dusting
  • 24 large marshmallows, halved lengthways
  • 2kg ready-made white icing
  • Cornflour, for dusting
  • 32 brown mini M&Ms
  • 130.00 gm dutch processed cocoa powder
  • 165.00 gm boiling water
  • 321.88 gm milk, warmed
  • 937.50 ml plain flour
  • 3.13 gm bicarbonate of soda
  • 1.80 gm sea salt flakes
  • 475g unsalted butter, softened
  • 591.25 gm caster sugar
  • 17.40 gm vanilla extract
  • 5 eggs
  • 337.50 gm icing sugar mixture
  • 32.50 gm dutch processed cocoa powder
  • 0.60 gm sea salt flakes
  • 185g cream cheese, softened
  • 90g unsalted butter, softened
  • 176.25 gm sour cream
  • 280g 70% cocoa dark chocolate, melted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line 16 holes of three 6-hole, 1 cup-capacity Texas muffin pans with paper cases, then grease and flour 16 holes of two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
  • Prepare Devil's food cake batter: In a medium bowl, sift cocoa powder, then whisk in boiling water and warm milk until smooth. Set aside. In a large bowl, sift flour and bicarbonate of soda, then stir in salt. In another large bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy for 3 to 4 minutes. Mix in vanilla until combined. Add eggs one at a time, beating well. With the mixer on low speed, add half of the flour mixture, then the milk mixture, and finally the remaining flour mixture. Mix until well combined.
  • Pour batter evenly into the prepared pans, filling them 3/4 full. Bake mini cupcakes for 8-9 minutes and large cupcakes for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remember to rotate the pans halfway through baking. Allow the cakes to cool in the pans.
  • Create a luxurious ghostly chocolate frosting by sifting together icing sugar, cocoa, and salt. In a bowl, use an electric mixer to beat cream cheese and butter until pale and fluffy. Gradually mix in the sugar mixture on low speed, then add sour cream. Finally, incorporate melted chocolate until the frosting is glossy and smooth.
  • Unwrap large cupcakes and level the tops. Flip the cupcakes over. Frost each cupcake with 1 teaspoon of chocolate frosting. Place 3 marshmallow halves on top of each cupcake, cut-side down, gently pressing into the frosting. Spread an additional teaspoon of frosting over the marshmallows.
  • Trim the tops of the mini cupcakes to create a flat surface. Place a mini cupcake cut-side down onto marshmallows and press to secure. Reserve 1 tablespoon of frosting to attach the eyes to the ghosts. Spread 2 tablespoons of the remaining frosting over each cupcake stack, leaving a 1cm border at the bottom. Chill the cupcakes on a tray in the refrigerator for 30 minutes.
  • Divide the pre-made white icing into 16 equal portions. Sprinkle a flat surface with cornflour and roll out 1 portion of icing into a thin 20cm round. Place over a cupcake stack, creating ruffles at the base. Attach M&Ms with icing for eyes. Repeat for remaining portions. Let sit at room temperature for 1 hour to slightly harden before serving.

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