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Ghost Cupcakes

Recipe by Spooky!


  • Cupcakes
  • ½ cup boiling water
  • ¼ cup unsalted butter, softened
  • 1 cup sugar
  • ⅓ cup cocoa powder
  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 large egg, beaten
  • ½ cup sour cream (room temperature)
  • 1 tsp vanilla extract
  • Marshmallow Fluff
  • 3 large egg whites
  • 2 cups simple syrup
  • ½ tsp salt
  • 2 cups sifted powdered sugar
  • 1 tbsp pure vanilla extract
  • Marshmallow Buttercream Frosting
  • 1 ⅓ cups unsalted butter, softened
  • 2 cups of Marshmallow Fluff
  • 1 tbsp vanilla extract
  • 1 tsp heavy whipping cream
  • 2 ⅔ cups confectioners sugar
  • 24 Halloween eye candies or 24 mini chocolate chips to make the "eyes". (Plus more if you wanna make little "boo" mouths!)


Marshmallow Fluff:

In a large bowl of an electric mixer, add egg whites, honey, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled. Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended. Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.


Preheat oven to 350 degrees. In a mixing bowl, combine butter, sugar, cocoa powder and boiling water. Beat on low until smooth and the sugar is dissolved.

In a separate bowl, combine the flour, the salt, the baking powder and the baking soda. Set aside. In a third bowl, beat the egg and add the sour cream and the vanilla extract. Whisk until smooth.

While mixing at low speed, add ½ the dry ingredients to the butter/sugar/boiling water mixture. Then, add the egg/sour cream and finish with the remaining dry ingredients. Mix just until the flour is incorporated. Be sure to not overmix your cupcakes to ensure they turn out moist and pillowy.

Pour the batter into the Straight Muffin tray wells, about ⅔ full. Bake the cupcakes for 20 to 25 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes. Unmold and cool completely before frosting.


In a mixing bowl, combine the butter and the marshmallow fluff. Beat until creamy and smooth. Add the vanilla extract and the heavy cream and beat until incorporated. Mixing on low speed, slowly add the confectioners sugar. Once incorporated, turn the speed up and beat for 1 minute, until light and fluffy. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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