Ghost Cupcakes
Prep time
Cook time
Total time
Serves: 18
  • 1 cup sugar
  • ½ cup butter, softened to room temperature
  • 2 eggs
  • 1¾ cups all purpose flour, sifted
  • 2 tsp baking powder
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 cup brewed coffee, chilled
  • ½ teaspoon vanilla extract
  • ¼ cup semi sweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Combine flour, baking powder, salt and cocoa in a large bowl, set aside
  3. Combine coffee and vanilla, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 - 3 minutes).
  5. Add eggs to butter mixture, one at a time, mixing well after each addition.
  6. Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
  7. Fold in chocolate chips.
  8. Line 2 muffin pans with cupcake liners (18 liners total).
  9. Fill each liner with ¼ cup of mixture.
  10. Bake for 20 minutes or until a toothpick comes out clean.
Easy buttercream frosting - Place 3 cups confectioners sugar and 1 cup softened butter into your stand mixer and beat slowly until combined. Increase speed to medium and beat an additional 3 minutes. Add 1 teaspoon vanilla extract and up to 2 tablespoons whipping cream (amount will depend on consistency desired) and beat an additional 1 minute. Pipe the frosting onto cooled cupcakes gradually swirling to a point. Add mini chocolate chips for the eyes and a large chocolate chip for the mouth.
Recipe by I Heart Kitchen at