Goosebumps 2 Movie Night: Ghost Cupcakes, Vortex Cookies & a Scavenger Hunt
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!
  • 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
  1. 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.
  2. for the Ghost toppers: You will need a fondant roller, a 3" circular or flower shaped cookie cutter and a black food marker
  3. 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