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I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.

Recipe Summary

40 mins
16 mins
2 hrs 15 mins
3 hrs 11 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  • Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.

  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.

  • Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.

  • Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.

Nutrition Facts

454 calories; protein 3.2g; carbohydrates 75.6g; fat 16.4g; cholesterol 35.6mg; sodium 441.4mg. Full Nutrition