A spooky Halloween recipe – chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.
Super excited to be sharing this recipe with you, guys. I got a ton of requests last year when I posted them on Instagram in collaboration with Kenwood Slovenija. Back then, the recipe was posted in Slovene.
And now I get to share it in English, and I can’t wait to see you make it!
I’m always fascinated by beautiful Halloween designs, so I thought I’d try making meringue ghost cupcakes. We’re big fans of meringue in my family. Yeah, I know it’s too sweet, but to be honest, we don’t have it all that often!
We get to splurge every now and then, right?
You know I’m all about simple recipes, and this one is no exception. The sponge is made in one bowl, so you have minimal cleaning. You’re only left with a bowl where you beat the meringue and a few extras, and that’s it. I’ve been very lazy with my cleaning lately, so I’m trying to make recipes that require less cleaning.
The recipe makes 12 middle-sized ghost cupcakes, but I assure you they will be gone fast. So if you’re making it for a party, I suggest doubling or tripling the recipe.
Spooky Chocolate & Meringue Ghost Cupcakes
- 150 g all-purpose flour
- 50 g ground hazelnuts
- 50 g unsweetened cocoa
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 150 g sugar
- 1/2 cup + 5 TBSP milk
- ⅕ cup vegetable oil
- 2 eggs
- 60 g chocolate chips
Meringue Ghost Topping
- 3 egg whites
- 140 g white sugar
- ½ tsp cream of tartar
- chocolate chips
Preheat the oven to 180 °C (350 °F)
Mix flour, hazelnuts, cocoa, cinnamon, and baking powder in a bowl.
Beat the eggs and sugar with a stand mixer for 1-2 minutes to get a fluffy batter.
Add milk and oil and mix again to get a uniform mixture.
Add the dry flour mixture and fold it with a spatula, just enough for the ingredients to combine.
Add chocolate chips and gently fold in.
Pour the batter into 12 muffin molds ¾ high and bake for 15-18 minutes or until the toothpick comes out clean.
Leave to cool entirely before decorating.
Meringue Ghost Topping
Pour egg whites, sugar, and cream of tartar into a heatproof bowl and place it over a pot with simmering water (a double boiler).
Whisk for 5 minutes until the mixture becomes frothy, and all sugar is dissolved.
Add the egg whites mixture to a clean and dry bowl of a stand mixer and whisk for 5-7 minutes to get stiff peaks, the mixture is silky, and all the sugar has dissolved.
Use a round piping nozzle to decorate cooled-down cupcakes in ghost shapes.
Use chocolate chips to create eyes.
Looking for other delicious chocolate recipes?
Take a look at these: