Hey friends! Now, I’m not really one for cheesey holiday recipes…but I couldn’t resist sharing these cute little ghost cupcakes with you. I’ve been making these cupcakes for years, since way back in when I was a university student at UBC!

First you make my one bowl chocolate cake (it’s dairy and egg free by the way!), and then top it with a generous amount of whipped cream (obviously not dairy free…ha!). Then you pop them into the freezer for about an hour before serving, and the cupcake will stay soft…BUT the whipped cream freezes into an ice cream-like texture. It is HEAVENLY!! Alternatively, you can store them in the freezer, and simply remove them 15-20 minutes before serving. Cake doesn’t freeze very hard, so it doesn’t take long for it to soften up. Of course this will depend on how cold your freezer is, so times may vary a little bit.

I feel like these cupcakes are so good to have in your back pocket….you know, for when you get a last minute invite to a Halloween party, or when you want something cute and themed but don’t want to put in a lot of work! Hope you enjoy, and as always, please let me know (and tag me on instagram if you’re on there!) if you make them.

one bowl - whipped cream (frozen) and chocolate ghost cupcakes

yields: 12 cupcakes
recipe: kelsey siemens

Ingredients:

1 1/2 cups (180 grams) all purpose flour

1 cup (200 grams) granulated sugar

1 tsp baking soda

1/2 tsp salt

1/3 cup (35 grams) cocoa powder

2 teaspoons vanilla extract

1 TBSP white vinegar

1/3 cup oil 

1 cup warm water

topping

1 1/2 cups whipping cream

1 1/2 tablespoon powdered sugar - or to taste

2 teaspoons vanilla extract

pinch of salt

1/4 cup chocolate - melted

Instructions

Make the Cake

Preheat oven to 350 degrees F.  Place 12 cupcake liners into a cupcake tin, or simply grease very well, and set aside.

Mix together all dry ingredients; then pour all wet ingredients over top and mix until moist, be sure to use a spatula to scrape down the sides and bottom of the mixing bowl.  That's it! The batter will be quite thin, and that’s just right.

Use a large cookie scoop to fill each cupcake liner - I fill about 3/4 full.

Bake at 350 degrees for 15-18 minutes, or until an inserted toothpick comes out cleanly. Remove from oven and allow to cool on a cooling rack, for 5-10 minutes, remove from the tin and allow to cool completely.

Make the whipped cream topping

In a medium bowl with tall sides, whip the cream on high until thick. Add in powdered sugar and vanilla, and whip until just combined. I always recommend tasting the whipped cream and adjusting the sweetness to your own preference!

Prepare a large piping bag with a large round tip, or simply cut a whole in a ziploc bag. Fill the bag with the whipped cream, and pipe ghosts onto the cupcakes. I start by outlining the outside edge of the cupcake, before circling into the middle, and then simply squeeze the bag and slowly pull up to pipe my ghosts.

Next, melt the chocolate (I simply heat in a microwave safe bowl in the microwave for 15 second intervals, stirring each time). Use a small piping bag to pipe on eyes and a mouth.

If serving the same day, simply freeze for 1 hour before serving. If serving on a different day: store in an airtight container in the freezer, and remove 15-20 minutes before serving.

Notes:

Exact freezing/thawing times may vary a bit with how cold your freezer is, especially if you’re using a small one attached to your fridge vs a chest freezer.

Cake doesn’t freeze very hard, and will not take very long to thaw.

Bake time will vary slightly with the lightness/darkness and thickness/thinness of your cupcake tin.

Not a fan of whipped cream? Simply use a vanilla butter cream, marshmallow fluff, or a meringue topping instead.

happy spooky cupcake making!

-Kelsey