Ghostly Chocolate Cupcakes

Prep Time
10 min
Cook Time
20 min
24 cupcakes
Recipe by:

Made with lollipops and store-bought fondant, these ghost cupcakes are bound to be spooktacular!

Make This Recipe


Chocolate Cupcakes:

2 cups all-purpose flour

1 3/4 cups sugar

3/4 cup cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup milk

3/4 cup vegetable oil

2 Eggland's Best Eggs, large

1 teaspoon vanilla


4 pounds white buttercream fondant

Cornstarch, for rolling the fondant

24 small lollipops

Black food coloring gel


Chocolate Cupcakes:

  1. Preheat oven to 350°F and line 2 muffin tins with cupcake liners and set aside.
  2. In the bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt to combine.
  3. In a large measuring cup or bowl combine the milk, oil, eggs, and vanilla. Whisk to combine.
  4. Slowly pour the liquid ingredients into the dry ingredient, while mixing.
  5. Fill cupcake liners about 2/3 of the way full.
  6. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove cupcakes from oven and allow to cool before creating the ghosts.


  1. Using cornstarch, bust your rolling pin and work surface.
  2. Roll half of the fondant out into a large circle (1/16-inch thick) Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps into a ball, and repeat steps 1-2. Continue until you have 1 circle for each cupcake.
  3. Place each fondant circle over the top of a lollipop and form into the shape of a ghost. Place each ghost lollipop into the center of a cupcake, pushing all the way down.
  4. Using the black decorating gel, squeeze out little eyes.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 325
Fat 15g
Saturated Fat 6g
Cholesterol 25mg
Sodium 250mg
Carbohydrates 35g
Dietary Fiber 1g
Protein 3g