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Spooky Ghost Marshmallow Pop Cupcakes: Easy Halloween Treat

Spooky Ghost Marshmallow Pop Cupcakes - featured image
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These spooky ghost marshmallow pop cupcakes are a fun and easy Halloween treat featuring rich chocolate cupcakes topped with a ghost-shaped marshmallow pop on a stick. Perfect for parties and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (e.g., Duncan Hines Devil’s Food)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup water (or strong brewed coffee)
  • 12 large marshmallows (standard size)
  • 12 lollipop sticks
  • 2 cups white candy melts (e.g., Wilton brand)
  • 1 tablespoon coconut oil or shortening
  • Black gel food coloring or black edible marker
  • Orange and black sprinkles (optional)
  • White sparkling sugar (optional)
  • Halloween-themed cupcake liners (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with Halloween-themed cupcake liners.
  2. In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and water. Mix until just combined (about 2 minutes with a hand mixer or 50 strokes by hand). Do not overmix.
  3. Divide batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. While cupcakes cool, insert a lollipop stick about halfway into each marshmallow. Set aside on parchment paper.
  5. In a microwave-safe bowl, combine white candy melts and 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring well after each, until completely smooth (about 1.5-2 minutes total).
  6. Holding each marshmallow pop by the stick, dip into melted candy coating. Tilt bowl to get full coverage. Let excess drip off, then place on parchment paper. Repeat with all 12 marshmallows.
  7. While coating is still wet, use a toothpick dipped in black gel food coloring or a black edible marker to draw two oval eyes and an open ‘O’ mouth on each ghost.
  8. Place finished ghost pops into a styrofoam block or cardboard box with holes, stick-side down, to set completely (20-30 minutes at room temperature or 10 minutes in the refrigerator).
  9. Once cupcakes are cool and ghosts are set, optionally frost cupcakes with buttercream. Gently insert a ghost pop into the center of each cupcake, pushing down until secure.
  10. If desired, sprinkle orange and black sprinkles around the base of the ghost pop. Serve at room temperature.

Notes

For best results, use fresh marshmallows and do not skip the coconut oil in the candy coating—it ensures a smooth, dippable consistency. Work in small batches when dipping ghosts to prevent the coating from setting in the bowl. Cupcakes must be completely cool before adding ghost pops to avoid melting. Store assembled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temperature before serving.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow pops, easy Halloween treats, chocolate cupcakes, spooky desserts

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