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Easy Ghost Marshmallow Pop Cupcakes for Halloween

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These Easy Ghost Marshmallow Pop Cupcakes for Halloween are a quick and simple treat that looks impressively spooky. With a soft vanilla cupcake base, creamy frosting, and a marshmallow ghost pop on top, they’re perfect for Halloween parties and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 oz)
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar (sifted if lumpy)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 12 jumbo marshmallows
  • 12 lollipop sticks
  • 1 1/2 cups white chocolate chips
  • 1 tablespoon coconut oil or shortening
  • 24 mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine cake mix, eggs, vegetable oil, water, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  4. For the frosting: In a medium bowl, beat softened butter with an electric mixer until light and fluffy, about 2 minutes. Gradually add powdered sugar, 1/2 cup at a time, beating on low speed. Add 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until smooth and spreadable.
  5. Line a baking sheet with parchment paper. Insert a lollipop stick about halfway into each jumbo marshmallow.
  6. In a small microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until melted and smooth.
  7. Hold a marshmallow pop by the stick and dip into melted white chocolate, swirling to coat. Let excess drip off. Place on prepared baking sheet. While chocolate is still wet, press two mini chocolate chips into the top half for eyes. Repeat with remaining marshmallows.
  8. Let ghost pops set at room temperature for 15-20 minutes, or refrigerate for 10 minutes.
  9. Transfer frosting to a piping bag fitted with a star tip (or a zip-top bag with a snipped corner). Pipe a generous swirl of frosting onto each cooled cupcake.
  10. Gently insert the lollipop stick of each ghost pop into the center of the frosting, pushing down until the marshmallow rests on top. Pipe a small amount of frosting at the base to cover the stick if desired. Serve immediately or refrigerate.

Notes

Don’t overheat the white chocolate; use 30-second intervals. Work in small batches when melting chocolate. Let ghost pops set completely before assembling. Make ghost pops up to 3 days ahead and store in an airtight container at room temperature. Use a star tip for a professional look.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow pops, easy Halloween dessert, ghost marshmallow cupcakes

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