Quick Ghost Marshmallow Cupcakes: 15-Min Kid Treat
These ghost marshmallow pop cupcakes are a quick and easy Halloween treat that comes together in just 15 minutes. Perfect for getting even the most reluctant little bakers involved, they feature a soft cupcake topped with a marshmallow pop dipped in white chocolate and decorated with a cute ghost face.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 box (15.25 oz) vanilla or white cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
- 1 can (16 oz) vanilla or cream cheese frosting
- Black gel food coloring
- 12 large marshmallows
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or vegetable shortening
- 12 lollipop sticks or paper straws
- Edible eyes or black decorating gel (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cake batter according to the package directions. Fill each liner about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, make the ghost marshmallow pops. Line a baking sheet with parchment paper. Insert a lollipop stick into the flat end of each marshmallow, pushing about halfway through.
- Melt the white chocolate chips in a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Dip each marshmallow pop into the melted white chocolate, swirling to coat completely. Let the excess drip off. Place the dipped marshmallows on the parchment-lined baking sheet.
- While the chocolate is still wet, add the ghost faces using edible eyes or black decorating gel. Let the marshmallow pops set completely, about 10 minutes at room temperature or 5 minutes in the fridge.
- Frost the cooled cupcakes with a generous layer of vanilla frosting.
- Insert one ghost marshmallow pop into the center of each frosted cupcake, pushing the stick down until it touches the cupcake base.
- Optional: Pipe a small swirl of frosting around the base of the marshmallow pop to hide the stick and add a sprinkle of white sanding sugar or edible glitter.
Notes
For best results, use fresh marshmallows for smooth dipping. If the white chocolate seizes, add a teaspoon of coconut oil and stir vigorously. The cupcakes can be stored in an airtight container at room temperature for up to 2 days. For a gluten-free version, use a gluten-free cake mix and certified gluten-free marshmallows and white chocolate.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: Halloween cupcakes, ghost cupcakes, marshmallow pops, quick dessert, kid-friendly, 15-minute recipe