5-Ingredient Ghost S’mores Cupcakes Your Kids Will Devour

Oh my gosh, you guys—these Ghost S’mores Cupcakes are the absolute cutest Halloween treat I’ve ever made! Picture this: rich chocolate cupcakes with a graham cracker crust, piled high with fluffy marshmallow ghosts that look like they floated right out of a haunted house. I came up with these last year when my niece begged me to make something “spooky but yummy” for her class party. The kids went nuts for them—they couldn’t decide whether to eat them or take selfies first!

What I love most is how simple they are to whip up. No fancy piping skills needed—just plop a marshmallow on top and draw some little ghost faces with icing gel. The s’mores flavor combo? Pure magic. That graham cracker layer gives that classic campfire crunch, while the marshmallow topping melts just enough to feel like you’re eating a gooey s’more… but in cupcake form. Trust me, these disappear faster than a ghost in a haunted hallway!

Ingredients for Ghost S’mores Cupcakes

Okay, let’s talk ingredients—this is where the magic starts! I’ve made these ghost s’mores cupcakes enough times to know exactly what works (and what doesn’t). Here’s everything you’ll need, plus my little notes from all my test batches:

• 1 1/2 cups all-purpose flour (spooned & leveled—don’t pack it!)
• 1 cup granulated sugar (regular white sugar works best here)
• 1/2 cup cocoa powder (I use Dutch-process for extra richness)
• 1 tsp baking soda (make sure it’s fresh—check that expiry date!)
• 1/2 tsp salt (just regular table salt—trust me, it balances the sweetness)
• 1 cup water (room temp is perfect)
• 1/3 cup vegetable oil (or melted coconut oil if you prefer)
• 1 tbsp white vinegar (sounds weird, but it makes the crumb super tender)
• 1 tsp vanilla extract (the good stuff—none of that artificial junk)
• 1 jar marshmallow fluff (about 7 oz—don’t skimp, this is the ghost “body”)
• 1 cup graham cracker crumbs (measure AFTER crushing—about 8 full sheets)
• 1/2 cup melted butter (salted or unsalted both work)
• 12 large marshmallows (the standard campfire size—for the ghost heads)
• Black icing gel (NOT the watery kind—you want thick, pipeable gel)

Pro tip: Set everything out before you start. There’s nothing worse than realizing mid-recipe that your marshmallows have turned into hockey pucks from being open too long! (Yes, that happened to me last October…)

How to Make Ghost S’mores Cupcakes

Alright, let’s get spooky! Making these ghost s’mores cupcakes is seriously fun—I always feel like a mad scientist in the kitchen when I’m creating these little specters. Follow these steps, and you’ll have the most adorable (and delicious) Halloween treats in no time!

Step 1: Prepare the Cupcake Batter

First things first—preheat that oven to 350°F (175°C) and line your muffin tin with cupcake liners. I like using black or orange ones for extra Halloween vibes, but plain white works too!

Now, grab two bowls—one for dry ingredients, one for wet. In the first bowl, whisk together:

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Salt

In the second bowl, mix:

• Water
• Vegetable oil
• Vinegar
• Vanilla

Here’s my secret trick: pour the wet ingredients into the dry ingredients gradually while stirring. Don’t overmix! Just combine until you’ve got a smooth, shiny batter—a few small lumps are totally fine. The consistency should be like melted chocolate ice cream (yum!).

Step 2: Bake and Cool

Fill those cupcake liners about 2/3 full—I use an ice cream scoop for perfect portions every time. Pop them in the oven for 18-20 minutes. You’ll know they’re done when a toothpick comes out clean and the tops spring back when lightly touched.

This part is crucial: let them cool completely in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but don’t try to decorate warm cupcakes! The marshmallows will melt into sad little puddles (learned that the hard way during my first test batch).

Step 3: Assemble the Ghost S’mores Cupcakes

Now for the fun part—bringing these ghosts to life! While your cupcakes cool, mix the graham cracker crumbs with melted butter until it resembles wet sand. Press about a tablespoon into each cupcake—this is your “campfire” base.

Next, spread a generous dollop of marshmallow fluff over each one. Pro tip: if your fluff is too stiff, microwave it for 5-10 seconds to make it spreadable. Then gently press a large marshmallow on top—this is your ghost’s head!

Finally, use black icing gel to draw cute little ghost faces. I like doing classic “boo!” faces, but get creative—some of my ghosts have surprised expressions, others look scared. It’s your haunted cupcake army!

Stand back and admire your handiwork… then try not to eat them all at once. The marshmallows stay soft for hours, but they’re best enjoyed the same day you make them.

Why You’ll Love These Ghost S’mores Cupcakes

Okay, let me count the ways these adorable little ghosts stole my heart (and probably will steal yours too)! I’ve made these for everything from Halloween parties to random Tuesday afternoons when I needed a sugar fix—they never disappoint. Here’s why they’re absolute perfection:

• Spooky-cute without the stress – No fancy decorating skills required! Unlike those intricate fondant creations that take hours, these ghosts come together with just marshmallows and a quick icing doodle. Even my most “artistically challenged” friends can make them look adorable.
• Kid-approved magic – My niece’s entire third-grade class declared these “the coolest cupcakes ever” last Halloween. The marshmallow ghosts make kids giggle, and the s’mores flavor means they’ll actually eat them (unlike those creepy cookies with the gummy worms that always get left behind).
• Party superstar – These disappear faster than any other dessert at gatherings. The combo of chocolate, graham cracker, and marshmallow hits all the right nostalgic notes while looking totally Instagram-worthy. Bonus: they’re equally perfect for Halloween, sleepovers, or even just “because it’s Wednesday” celebrations.
• Best of both worlds – Who says you have to choose between cupcakes and s’mores? The graham cracker layer gives that satisfying crunch, the chocolate cake stays moist for days, and the marshmallow topping? Pure gooey heaven. It’s like a campfire treat you can eat with one hand!

Seriously, I catch myself making these year-round—just swap orange and black sprinkles for pastel ones in spring, and boom! Easter ghost cupcakes. (Okay fine, maybe I have a marshmallow ghost problem…)

Tips for Perfect Ghost S’mores Cupcakes

Alright, let me spill all my ghostly secrets! After making these cupcakes more times than I can count (and yes, having a few marshmallow disasters along the way), I’ve picked up some killer tricks to make yours foolproof. Here’s everything I wish I’d known that first Halloween!

Broil Those Marshmallows for Extra Spookiness

Want that authentic campfire toastiness? Pop your assembled cupcakes under the broiler for just 30-60 seconds—watch them like a hawk! The marshmallows will puff up and turn golden brown, giving your ghosts that “fresh from the haunted campfire” look. Let them cool completely before drawing faces, or your icing will melt right off (another lesson from my early baking fails).

Mini Marshmallows for Ghostly Variety

Ran out of large marshmallows? No problem! Use 2-3 mini marshmallows stacked together to make “baby ghosts.” They’re adorable mixed in with the bigger spirits—like a whole ghost family haunting your dessert table. Just microwave them for 3 seconds to make them sticky enough to cling together.

Storage Secrets

These cupcakes hate humidity more than vampires hate sunlight! Store them in an airtight container at room temperature—no fridge, or the marshmallows will sweat and get weird. They’ll stay perfect for up to 3 days… if they last that long. Pro tip: Place a piece of parchment between layers if stacking.

Icing Gel Hack

If your black icing gel is too thick to pipe, microwave it for 5 seconds to loosen it up. Test the consistency on a plate first—you want it to hold its shape but still flow smoothly. Too runny? Your ghosts will look like they’re crying black tears (spooky… but not the look we’re going for).

Graham Cracker Crust Trick

For an extra sturdy base, bake the graham cracker layer FIRST! Press the buttery crumbs into the cupcake liners and bake at 350°F for 5 minutes before adding batter. This prevents sogginess if you’re making them ahead. Just let them cool completely before adding the cupcake batter.

Remember—baking should be fun, not scary! Even if your ghosts end up looking more “blob” than “boo,” they’ll still taste incredible. The best part? Kids think slightly wonky-eyed ghosts are even creepier!

Ingredient Substitutions

Okay, let’s talk swaps—because we’ve all been there, halfway through a recipe when you realize you’re out of something! The good news? These ghost s’mores cupcakes are pretty forgiving. Here are my tried-and-true substitutions that keep the spooky spirit alive (without sacrificing flavor or cuteness):

Flour Power Options

Ran out of all-purpose flour? For a gluten-free version, use a 1:1 gluten-free baking blend (I like King Arthur’s or Bob’s Red Mill). The texture stays nearly identical—just mix the batter a bit longer to prevent grittiness. Avoid almond or coconut flour here though; they’ll make the cupcakes too dense for our floating ghosts!

Butter & Oil Swaps

If you’re out of vegetable oil, melted coconut oil works beautifully and adds a subtle tropical note. For vegan butter in the graham crust, use Earth Balance sticks (not the tub kind—too soft). Margarine can work in a pinch, but your crust might be slightly less crisp.

Marshmallow Mayhem

No marshmallow fluff? You can make a quick homemade version by microwaving 2 cups mini marshmallows with 1 tbsp corn syrup for 30-second bursts until smooth. For vegan ghosts, Dandies marshmallows are my go-to—they toast beautifully under the broiler too!

Graham Cracker Hacks

In a graham cracker emergency? Crush up gingersnaps or cinnamon cereal (like Golden Grahams) for a fun flavor twist. For nut-free schools, check labels—some graham brands contain traces of nuts.

Cocoa Powder Notes

Only have natural cocoa powder? No problem—just add 1/4 tsp baking powder to help it rise. Black cocoa powder makes gorgeously dark cupcakes (perfect for extra-spooky ghosts!), but they’ll taste more like Oreos than classic chocolate.

Warning about swaps: The marshmallow ghosts rely on standard large marshmallows—jumbo ones overwhelm the cupcakes, and small ones won’t give that perfect ghostly silhouette. And whatever you do, don’t skip the vinegar! It reacts with the baking soda to give these cupcakes their perfect lift. (I learned this the hard way when my first batch came out flatter than a sheet ghost…)

At the end of the day, baking is about creativity. One of my favorite batches used crushed speculoos cookies instead of graham crackers and came out tasting like autumn magic. Don’t be afraid to experiment—your ghostly cupcake army will still be delicious even if they march to a slightly different recipe!

Serving and Storing Ghost S’mores Cupcakes

Okay, let’s talk about keeping your ghostly creations looking and tasting their absolute best! These s’mores cupcakes are happiest when served fresh—nothing beats that first bite where the marshmallow is still pillowy-soft and the graham cracker layer has that perfect crunch. But if you need to make them ahead (hey, we’ve all got busy schedules!), here’s how to keep them from turning into sad, deflated spirits.

When to Serve

Timing is everything with these little ghosts! I always aim to assemble them the day of serving, especially if I’m doing the broiled marshmallow trick. That toasted top stays gloriously gooey for about 4-5 hours at room temperature—just enough time for your party or Halloween movie night. If you draw the faces right before serving, they’ll stay crisp and adorable.

Storage Secrets

Got leftovers? (Unlikely, but let’s pretend!) Store them in an airtight container at room temp for up to 3 days. Pro tip: Lay parchment paper between layers if stacking—those marshmallow ghosts stick to everything like actual poltergeists! Whatever you do, don’t refrigerate them—the marshmallows will sweat and the graham layer turns soggy. Trust me, I learned this hard way when my test batch turned into a sticky ghost graveyard overnight.

Reheating? Just Don’t.

I know it’s tempting to zap a day-old cupcake in the microwave, but resist! The marshmallows will either turn into molten lava or deflate like popped balloons. Instead, if your cupcakes have been sitting out, I’ve found a quick 5-second broil can sometimes revive the marshmallows—but watch them like a hawk! Better yet, just enjoy them at room temp with a glass of cold milk.

One last ghostly PSA: These cupcakes are absolute humidity magnets. If you live somewhere muggy (looking at you, Florida!), they’re best eaten within 24 hours. But let’s be real—they’ll probably vanish much faster than that anyway! My Halloween party last year? The whole batch disappeared faster than a ghost through a wall.

Ghost S’mores Cupcakes FAQs

I get so many questions about these adorable little ghost cupcakes—let me answer the ones that pop up most often! After making dozens of batches (and fielding texts from panicked friends mid-baking), here’s everything you need to know to avoid spooky cupcake disasters:

Can I use homemade marshmallow fluff instead of store-bought?

Absolutely! I’ve made my own fluff when I was feeling extra ambitious. Just whip 2 egg whites with 1/2 cup light corn syrup and 1/4 tsp cream of tartar until stiff peaks form, then gradually add 3/4 cup powdered sugar. The texture is slightly airier than jarred fluff, but it works beautifully. Pro tip: Make it the same day—homemade fluff doesn’t keep as well.

How do I keep my marshmallows from melting into puddles?

Two words: COOL CUPCAKES. I cannot stress this enough—wait until your cupcakes are completely room temperature before adding marshmallows. If you’re broiling them, work in small batches and let them cool slightly before drawing faces. Hot cupcakes + marshmallows = ghostly swamp creatures (still tasty, but not cute).

Can I make these cupcakes ahead of time?

You can bake the cupcakes and make the graham cracker base up to 2 days in advance—just store them airtight at room temp. But wait to add the marshmallow fluff and ghosts until the day of serving. The marshmallows tend to “deflate” and get sticky if left overnight. Trust me, the assembly only takes 15 minutes—worth it for perfect ghosts!

Why did my graham cracker layer turn soggy?

This usually happens if the cupcakes were still warm when you added the buttery crumbs, or if they’re stored in a humid environment. For extra insurance, try my “pre-bake” trick—press the graham mixture into the liners and bake at 350°F for 5 minutes before adding batter. Creates a waterproof barrier!

Help! My black icing gel won’t pipe smoothly!

Black icing is notoriously thick. Try microwaving the tube for 5-7 seconds (with the cap off!) to loosen it up. If it’s still stubborn, mix in a drop of vegetable oil. And if all else fails? Toothpicks dipped in gel work great for dotting simple ghost eyes—some of my scariest-looking spirits were made this way!

Remember—even if your ghosts end up looking more “abstract art” than “adorable spooks,” they’ll still taste incredible. Some of my early attempts had lopsided eyes and melted marshmallow bodies, and you know what? The kids at my nephew’s party still devoured every last one!

Nutritional Information

Okay, let’s talk numbers—but remember, these ghost s’mores cupcakes are meant to be enjoyed as a fun treat, not a health food! (Though I did convince myself that the carrots in the graham crackers count as a vegetable… right?) Here’s the nutritional breakdown per cupcake, but keep in mind these are estimates—your actual numbers might haunt you a little differently depending on ingredient brands and how generously you pile on that marshmallow fluff!

• Calories: 280 (mostly from those happy little sugar ghosts)
• Sugar: 22g (worth every sweet, spooky bite)
• Fat: 12g (because butter makes everything better)
• Saturated Fat: 5g (blame the graham cracker crust)
• Carbohydrates: 42g (perfect for fueling your Halloween adventures)
• Protein: 2g (hey, marshmallows have egg whites—that counts!)
• Sodium: 180mg (ghosts need seasoning too)

Now, before anyone asks—yes, you could probably make a “healthier” version with sugar substitutes and low-fat ingredients. But honestly? Some treats are worth enjoying in their full, delicious glory. These cupcakes are special occasion food, and let’s be real—no kid (or adult!) is going to complain that their Halloween cupcake isn’t keto-friendly. My philosophy? Eat one, savor every bite, then go for an extra-long zombie walk around the neighborhood to balance it out!

Important note: These values are calculated using standard brands and measurements. Your nutrition may vary based on specific ingredients and how big you make those marshmallow ghosts (no judgment if yours are extra fluffy!). Always check labels if you have dietary restrictions—some graham crackers contain honey, and marshmallows often have gelatin.

Share Your Spooky Creations

Alright, ghost bakers—now it’s your turn! I want to see your terrifyingly tasty creations come to life. There’s nothing I love more than scrolling through photos of everyone’s unique ghost s’mores cupcakes. Did you give yours funny faces? Maybe some got a little toasted under the broiler for extra drama? (Bonus points if any look like they’re screaming—my last batch had one that looked positively spooked!)

Snap a pic and tag me @SpookyBakes on Instagram or use #GhostSmoreCupcakes so I can creep through your posts! I’ll be sharing my favorite ghostly variations every Friday—last week someone added little candy corn “hats” that had me cackling. Pro tip: Natural lighting makes your marshmallow ghosts look their absolute best, and a dark plate or spooky tablecloth really makes those little faces pop.

And hey—if your ghosts turn out more “blob monster” than “cute specter,” share those too! Some of my early attempts looked like they’d seen a ghost themselves (the irony wasn’t lost on me). Baking should be fun, not perfect. Now go forth and haunt some cupcakes—I can’t wait to see what ghoulish masterpieces you create!

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