Goosebumps 2 Movie Night: Ghost Cupcakes, Vortex Cookies & a Scavenger Hunt
Author: ADayinMotherhood.com - adapted from Cupcake Nibbles book
Recipe type: Cocoa Chocolate Mini Cupcakes with Ghost toppers
Cuisine: cupcakes
Prep time:
Cook time:
Total time:
Serves: 36
These Ghost Cupcakes start with Cocoa Chocolate Mini Cupcakes. They are fun and festive!
Ingredients
½ cup plus 1 TBSP cocoa powder
½ cup plus 1 TBSP hot water
2 cups all-purpose flour
2 TSP baking powder
pinch of salt
7 ounces unsalted butter, softened
¼ cup sugar
3 large eggs, room temperature
for Ghost toppers
48 marshmallows
chocolate hazelnut spread (you can use peanut butter as well)
cornstarch or powdered sugar for dusting
3 pounds white fondant
Instructions
Cupcakes: Heat oven to 350 and add liners to mini cupcake pan. In a small bowl, blend cocoa and water together until smooth. In a separate bowl, add flour and baking soda and sift together. With your electric mixer with a paddle attachment, cream together the butter and sugar until fluffy and smooth. Add the eggs, one at a time and beat until combined. Add in the cocoa and then the flour mixture slowly. Fill cupcake liners and bake 15 minutes. Set aside to cool.
for the Ghost toppers: You will need a fondant roller, a 3" circular or flower shaped cookie cutter and a black food marker
Using the hazelnut spread, affix a marshmallow to the top of a cupcake. We cut our marshmallows in half so that the ghost would cover better. Top the marshmallow with a dot of spread so the fondant has something to stick to. Roll out your white fondant to a thin layer, working with a little at a time to prevent dry out. Cut with the cookie cutter. Center over marshmallow and shape around to give a ghostly look. Add the eyes with the marker.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/mini-ghost-cupcakes/