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A Boo-tiful Halloween Dessert
These Gluten-Free Ghost Cupcakes are so hauntingly cute, they’re bound to disappear fast! Rich, chocolatey cupcakes topped with fluffy vanilla frosting ghosts make the perfect sweet ending to any Halloween party. Whether you’re hosting a spooky soiree, baking with the kids, or just looking for a fun way to get into the Halloween spirit, these cupcakes are a guaranteed crowd-pleaser.
Table of Contents
- A Boo-tiful Halloween Dessert
- Why You’ll Love This Recipe
- What You’ll Need
- A Great Addition to Any Halloween Party
- Frequently Asked Questions
- Spooky, Sweet, and Simply Delicious
- Ghost Cupcakes Recipe
Why You’ll Love This Recipe
- Soft, rich, and chocolatey: The cupcake base is perfectly moist thanks to a splash of coffee that deepens the cocoa flavor.
- Fun to decorate: Fluffy piped ghosts with chocolate chip “eyes” are adorable, festive, and easy to make.
- Gluten-free & easy to adapt: This recipe works beautifully with your favorite gluten-free flour blend, and it’s easy to make dairy-free if needed.
- Perfect for parties: These cupcakes are a delightful centerpiece for Halloween dessert tables and can be made ahead.
What You’ll Need
For the Cupcakes:
- 1 cup (120 g) gluten-free all-purpose flour
- ½ teaspoon (3.5 g) xanthan gum (omit if your flour blend already contains it)
- ½ cup (60 g) cocoa powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- ⅔ cup (160 mL) milk
- ⅓ cup (80 mL) avocado oil or neutral oil of choice
- 1 teaspoon (5 mL) pure vanilla extract
- ⅓ cup (80 mL) hot coffee
For the Frosting & Decorations:
- 1 cup (226 g) butter, softened
- 3 cups (375 g) powdered sugar
- Pinch kosher or fine sea salt
- 1 teaspoon (5 mL) pure vanilla extract
- 2 tablespoons (30 mL) heavy cream
- 24 mini chocolate chips
Pro Tip: The secret to the fluffiest frosting is beating the butter and sugar longer than you think—about 3 minutes—until it’s light and creamy.
A Great Addition to Any Halloween Party
These Gluten-Free Ghost Cupcakes are as fun to make as they are to eat! Their charming ghostly swirls make them perfect for Halloween dessert tables, school parties, or even a spooky-themed bake sale. Pair them with our Vampire Eyeball Cookies, Mummy Brownies, and Vampire Sangria for a full Halloween menu that’s festive, fun, and completely gluten-free.
Display them on a dark cake stand, add some fake spider webs for drama, and watch your guests light up with delight!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes up to two days in advance. Store them covered at room temperature and frost the day you plan to serve.
Can I freeze the cupcakes?
Definitely. Frosted or unfrosted cupcakes can be frozen for up to one month. Thaw at room temperature before serving.
Can I make them dairy-free?
Yes! Use dairy-free butter and milk alternatives in both the batter and frosting for a completely dairy-free version.
Do I need a special piping tip to make the ghosts?
A large round piping tip (like an Ateco 809 or Wilton 1A) works best, but you can also snip the corner of a piping bag for a simple homemade version.
Spooky, Sweet, and Simply Delicious
With their soft chocolate crumb and fluffy white frosting ghosts, Gluten-Free Ghost Cupcakes bring just the right balance of spooky and sweet to your Halloween table. They’re easy enough for beginner bakers yet impressive enough for any celebration—a boo-tiful dessert everyone will love!
Ghost Cupcakes
Ingredients
For the Cupcakes:
- 1 cup (120 g) gluten-free all-purpose flour
- ½ teaspoon (3.5 g) xanthan gum (omit if your flour blend already contains it)
- ½ cup (60 g) cocoa powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 cup (200 g) granulated sugar
- 1 large egg, , room temperature
- ⅔ cup (160 mL) milk
- ⅓ cup (80 mL) avocado oil or neutral oil of choice
- 1 teaspoon (5 mL) pure vanilla extract
- ⅓ cup (80 mL) coffee, hot
For the Frosting & Decorations:
- 1 cup (226 g) butter, softened
- 3 cups (375 g) powdered sugar
- Pinch kosher or fine sea salt
- 1 teaspoon (5 mL) pure vanilla extract
- 2 tablespoons (30 mL) heavy cream
- 24 mini chocolate chips
Instructions
To Make the Cupcakes:
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Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or spray with gluten-free nonstick spray.
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In a medium bowl, whisk together the flour, xanthan gum, cocoa powder, baking soda, salt, and sugar. Set aside.
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In a large bowl, whisk together the egg, milk, oil, and vanilla. Add dry ingredients to the wet ingredients and stir until just combined. Stir in the hot coffee until completely incorporated.
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Divide the batter evenly into the prepared muffin tins. Bake for 20-24 minutes or until a tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.
To Make the Frosting & Decorate:
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Add butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add half the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
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Stop the mixer and scrape down the bowl. Add the vanilla and cream and beat for an additional minute on low, increasing the speed to medium once the whipping cream is incorporated.
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Transfer the frosting to a piping bag fitted with a large round piping tip (I used an Ateco 809 piping tip but a Wilton 1A would also work well). Pipe a tall swirl on top of each cupcake to form the ghost.
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Place two mini chocolate chips on each cupcake for the eyes with the point of the chocolate chip facing in.
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Store in an air-tight container and serve at room temperature. Can be frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Halloween Ghost Cupcakes can also be found on What The Fork Food Blog.