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Ghostly Meringue Cupcakes

These Ghostly Meringue Cupcakes are the perfect spooky dessert for Halloween. Moist chocolate cupcakes are topped with crisp, fluffy ghost-shaped meringues, creating a hauntingly beautiful and delicious treat that will impress your guests.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Cooling & Decorating Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1¾ cups all-purpose flour substitute with gluten-free flour blend if desired
  • ¾ cup unsweetened cocoa powder Dutch-processed preferred
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
  • 1 cup strong black coffee cooled, enhances chocolate flavor
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
Ghost Meringue
  • 4 large egg whites room temperature
  • 1 cup superfine sugar caster sugar preferred
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • black food coloring or mini chocolate chips for ghost eyes

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Piping bag with round tip
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with Halloween cupcake liners.
  2. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sift for lighter texture.
  3. In another bowl, beat eggs, then add buttermilk, cooled coffee, oil, and vanilla. Mix until smooth.
  4. Gradually add wet mixture to dry ingredients, mixing until just combined. Do not overmix.
  5. Fill liners ⅔ full with batter. Bake 18-20 minutes, until toothpick comes out clean. Cool completely.
  6. For meringue: whip egg whites until foamy. Add cream of tartar, then gradually add sugar. Beat to stiff, glossy peaks.
  7. Pipe ghost shapes onto parchment-lined baking sheets. Bake at 200°F (95°C) for 1.5–2 hours until crisp.
  8. Add ghost faces with black food coloring or mini chocolate chips. Cool completely.
  9. Top cooled cupcakes with meringue ghosts. Serve and enjoy!

Notes

For best results, store meringue ghosts separately and assemble cupcakes just before serving. Avoid humidity to prevent meringue from weeping. These cupcakes can be customized with different ghost expressions for a fun Halloween party centerpiece!