Scarily Delicious Ghost Cupcakes

These chocolate cupcakes with marshmallow style French meringue topping and a gooey chocolate centre make the perfect treat for Halloween…or any time of the year really!

Scarily Delicious Ghost Cupcakes

Difficulty: Easy
Prep time


Cooking time



This recipe makes 12 cupcakes. You will need a muffin tray greased and lined with cupcake cases.


  • 175g unsalted butter, softened

  • 175g light brown sugar

  • 140g self raising flour

  • 35g cocoa powder

  • 3 eggs

  • For the French Meringue topping
  • 2 egg whites

  • 1/2 tsp cream of tartar

  • 100g fine white caster sugar


  • Preheat the oven to 160 degrees C.
  • Cream the butter and sugars together until light and fluffy.
  • Beat in the eggs, one by one, then fold in the flour and cocoa powder to create a smooth batter.
  • Evenly divide the batter into the prepared cupcake cases and bake for 15-20 minutes, until springy to touch and a skewer poked into the centre come out clean.
  • Remove from the oven and allow to cool completely before topping with the meringue.
  • To prepare the topping
  • In a bowl over a pan of boiling water (making sure that the bottom doesn’t touch) whisk the sugar, egg whites and cream of tartar together until small peaks form. This should be about 6 minutes over a medium heat whilst using an electric whisk.
  • Remove from the heat and whisk for an additional 3-4 minutes until stiff tall peaks form.
  • To assemble the cupcakes
  • Cut a small hole into the top centre of each cake and fill the middle with chocolate spread (Vego is the most delicious!).
  • Fill a piping bag (reusable) with the meringue and pipe in upwards motions onto the cupcakes to create tear drop shaped peaked mounds.
  • Lastly, improvise with chocolate drops, chia seeds or black food dye to mark two eyes and a mouth onto each peak and finish off your ghosts. Enjoy!


    Ingredients Available At The Postal Pantry

    Lydia Brayshaw