How to Make Halloween Ghost Cupcakes with Marshmallow Fondant

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By cybilfrost
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ghost cupcakes

Make these not-so-scary Halloween ghosts using a chocolate cake box mix, chocolate frosting and marshmallow fondant. The kids can help too, by painting the ghosts' faces with melted chocolate. One cake mix makes 16 ghost cupcakes. This is a fun, yummy project!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 box chocolate cake mix
1 (16 ounce) container frosting
9 x 13-inch baking pan
chocolate candy-bar
small paint brush
8 ounces miniature marshmallows
1 pound confectioners' sugar
2 tablespoons water
waxed paper

Step 1

Make these ghost cupcakes 2 to 3 days before serving, giving the marshmallow fondant time to set.
Prepare cake mix according to package directions. Spread batter into a greased 9 x 13-inch pan and bake in oven.
Let cake cool completely.
Step 2

Crumble cooled cake into a large bowl. Add the container of chocolate frosting. Now it gets a bit messy - use a wooden spoon to mix the frosting and cooled cake together as much as possible; use your hands to further mix - until you don't see the frosting.
Step 3

Place waxed paper on a cookie sheet.
Roll 1/3 cup (for each ghost) cookie/frosting mixture between your hands to form ball shapes. Roll upper portion of ball to form a slight oblong shape. Place these on a cookie sheet - they need to be completely firm before covering with marshmallow fondant.
Step 4

Follow the steps on "How to Make Marshmallow Fondant" found at the end of this article under "resources," then come back here to proceed to step 5.
Step 5

Grease your hands and rolling pin with shortening. Place fondant on board that has been lightly coated with confectioners' sugar. Roll the fondant about 1/4-inch thick. Cut one 4-inch circle for each ghost.
Step 6

Remove the cupcakes, one at a time, from the freezer. Do not give them time to thaw before covering with fondant.
Step 7

Drape a 4-inch circle over cupcake. Smooth the fondant over the frozen cupcake, but leave the bottom alone - you don't want the very bottom to fit snug (refer to picture of cupcake ghost). You will notice the fondant over the ghosts are "sweating." It's okay - once the cupcakes have completely thawed, the fondant will dry and begin to harden.
Step 8

Melt the chocolate bar in microwave, being careful not to scorch it. Using a fine paint brush, paint the ghosts face.
Step 9

Do not store your ghost cupcakes in the refrigerator. Store them in room temperature to dry.