Spooky Marshmallow Ghost Cupcakes Kids Will Crave

Halloween baking should be fun, not frightening – and these marshmallow ghost cupcakes are proof! I still remember the first time I made them for my niece’s Halloween party. The kids went wild for these adorable little ghosts floating on chocolate cupcakes. The best part? They’re ridiculously easy to make with just a boxed cake mix, some marshmallows, and a tube of black icing gel.

Trust me, if I can pull these off while managing a sugar-hyped toddler dressed as a pumpkin, anyone can! These cupcakes have become my go-to Halloween treat because they look impressive but take barely any time. The marshmallow ghosts are so simple to decorate – even kids can help draw the spooky faces. Just wait until you see how cute they turn out!

Why You’ll Love These Marshmallow Ghost Cupcakes

I can’t think of a single reason not to adore these spooky-sweet treats! Here’s why they’re a must-make every Halloween:

• So easy a zombie could do it: Boxed cake mix + marshmallows = magic. No fancy skills needed!
• Kid-approved fun: Little hands love placing marshmallows and drawing ghost faces—messy fingers guaranteed.
• Instant party hit: They disappear faster than actual ghosts at Halloween gatherings (bring extra!).
• Budget-friendly: Uses pantry staples, so you can splurge on candy instead.
• Too cute to eat… almost: The floating marshmallow ghosts make everyone smile before they devour them.

Ingredients for Marshmallow Ghost Cupcakes

Here’s all you’ll need for these adorable (and delicious) little ghosts – and I promise, you probably have most of this in your pantry already! The beauty of this recipe is how simple the ingredient list really is:

• 1 box chocolate cake mix – Any brand will do, but I’m partial to the devil’s food variety for extra spooky darkness
• 1 cup water – Just plain tap water is fine
• ½ cup vegetable oil – Or melted butter if you want it extra rich
• 3 large eggs – Room temperature works best
• 1 can vanilla frosting – The white makes perfect “ghostly” coverage
• 12 large marshmallows – The jumbo kind for proper floating ghost effect
• Black icing gel – For those spooky little faces (the squeeze tube is easiest)

See? Told you it was simple! Now let’s make some magic happen.

Equipment You’ll Need

Gather these trusty tools—chances are, they’re already in your kitchen! You’ll need just the basics to bring these ghostly treats to life:

• Cupcake pan (standard 12-cup)
• Paper liners (Halloween-themed optional, but fun!)
• Mixing bowl and whisk (or electric mixer if you’re feeling fancy)
• Rubber spatula for scraping every last bit of batter
• Cooling rack (patience is a virtue with cupcakes)
• Icing spatula or butter knife for frosting

That’s it! No special gadgets required—just good old-fashioned baking fun.

How to Make Marshmallow Ghost Cupcakes

Ready to create the cutest (and tastiest) little ghosts you’ve ever seen? Follow these foolproof steps – I’ve made this recipe so many times I could do it in my sleep!

Step 1: Prepare the Cupcake Batter

First things first – preheat that oven to 350°F (175°C) and line your cupcake pan with those festive liners. Now, grab your chocolate cake mix (I know, I know – boxed mix is cheating, but it works perfectly here!). Mix it with the water, oil, and eggs just like the package says. Pro tip: Don’t overmix! A few lumps are totally fine – we want tender cupcakes, not tough little hockey pucks.

Step 2: Bake and Cool the Cupcakes

Fill those 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. The real magic happens now: WAIT. I know it’s tempting, but let those babies cool completely before frosting. Hot cupcakes = melty ghosts = sad bakers. Trust me, I learned this the hard way!

Step 3: Decorate Your Marshmallow Ghosts

Here’s where the real fun begins! Frost each cooled cupcake with a generous swirl of vanilla frosting. Gently press a jumbo marshmallow into the center – it should stick nicely to the frosting. Now grab that black icing gel and give your ghosts personality! Simple dots for eyes and a little “O” mouth work great, but get creative – some of my ghosts look surprised, others are grinning. The kids love helping with this part (though be prepared for some… abstract ghost faces).

And voila! You’ve just created the easiest, most adorable Halloween treat ever. Now try not to eat them all before the party!

Tips for Perfect Marshmallow Ghost Cupcakes

After making dozens of these ghostly treats (and learning from all my mistakes!), here are my best tips:

• Toothpick trick: If your ghosts keep sliding off, gently poke a toothpick through the marshmallow into the cupcake – just remember to warn your guests!
• Fresh marshmallows: Older ones get hard – use fresh, soft ones for the best “floaty” effect.
• Cool completely: I can’t stress this enough – warm cupcakes make melty ghost disasters.
• Storage smarts: Keep them in an airtight container, but eat within 2 days – marshmallows start to sweat.
• Extra spooky: Add edible glitter to the frosting for ghostly shimmer under party lights!

Variations for Marshmallow Ghost Cupcakes

Who says ghosts have to be boring white? Here are some of my favorite twists on this classic recipe:

• Rainbow ghosts: Use pastel-colored marshmallows with happy faces for a less spooky version
• Chocolate ghosts: Swap vanilla frosting for chocolate and use white icing gel for the faces
• Flavored marshmallows: Try strawberry or toasted coconut marshmallows for extra flavor
• Glow-in-the-dark: Mix a little edible glow powder into the frosting for party-ready ghosts
• Mini ghosts: Use mini marshmallows on mini cupcakes for bite-sized boos!

The possibilities are endless – have fun with it!

Serving and Storing Marshmallow Ghost Cupcakes

These little ghosts are best served fresh – the marshmallows stay perfectly fluffy and the cupcakes stay moist. If you need to prep ahead, store them in an airtight container at room temperature for up to 2 days. The marshmallows might start to sweat after that, but they’ll still taste delicious (just a bit less photogenic)!

Pro tip: If your kitchen is warm, pop them in the fridge for about 30 minutes before serving – it helps the ghosts stay put. Just don’t refrigerate them overnight or the cupcakes will dry out. These disappear so fast at parties, storage usually isn’t an issue anyway!

Marshmallow Ghost Cupcakes FAQs

I get asked these questions every Halloween – here are my ghostly baking secrets!

Can I use homemade cake batter instead of box mix?
Absolutely! My from-scratch chocolate cake works great – just bake as cupcakes. But honestly? The box mix ghosts taste just as spooky and save so much time.

How long do these cupcakes last?
About 2 days max – the marshmallows start weeping after that. They rarely last that long at parties though!

Can I make these ahead of time?
Bake the cupcakes 1 day early, but wait to add marshmallows until party day – they get sticky overnight.

Help! My ghosts keep sliding off!
Try chilling frosted cupcakes for 15 minutes first, or use toothpicks (remember to warn guests!).

Can kids decorate these?
Yes! Give them the icing gel and let their creativity run wild – messy ghosts are the cutest.

Nutritional Information

Okay, let’s be real – these ghost cupcakes aren’t health food, but Halloween is all about treats! These estimates are per cupcake (based on standard ingredients) but will vary depending on your specific brands:

• Calories: About 280
• Sugar: 25g (those marshmallows are sneaky!)
• Fat: 12g
• Carbs: 40g

Now go make some ghosts and have fun – nutritional guilt disappears faster than these cupcakes at a party!

Tag me in your spooky creations – I can’t wait to see your ghostly masterpieces!

Print