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Light & Easy One-Bowl Chocolate Ghost Cupcakes

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These light and airy chocolate cupcakes are made in one bowl with simple pantry staples. Topped with a ghost-shaped swirl of vanilla frosting and chocolate chip eyes, they’re the perfect Halloween treat that’s easy enough for any day of the week.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) hot water
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract (for frosting)
  • 24 mini chocolate chips (for eyes)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Make a well in the center. Add egg, oil, vinegar, and vanilla extract. Whisk gently from center outward until combined (batter will be thick).
  4. Pour in hot water and whisk until batter is smooth and thin (about 30 seconds). Do not overmix.
  5. Fill each liner about ⅔ full using a ¼-cup measure or cookie scoop.
  6. Bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  7. For frosting: Beat softened butter until smooth. Gradually add powdered sugar, beating well. Add vanilla and 2 tablespoons milk; beat until fluffy. Add more milk if needed.
  8. Fit a piping bag with a large round tip (or snip corner of zip-top bag). Fill with frosting. Pipe a tall swirl onto each cupcake, starting with a small base and spiraling up, pulling straight up at the top to create a peak.
  9. While frosting is soft, press two mini chocolate chips into each ghost for eyes.
  10. Let frosting set before serving.

Notes

Don’t overmix the batter—a few tiny lumps are fine. Use room temperature egg for best results. Let cupcakes cool completely before frosting to prevent melting. If frosting gets too soft, chill for 10 minutes before piping. Ghosts don’t need to be perfect; imperfections add charm.

Nutrition

Keywords: chocolate cupcakes, ghost cupcakes, Halloween cupcakes, one-bowl cupcakes, easy cupcakes, light chocolate cupcakes

Find it online: https://ovenmila.com/light-and-easy-one-bowl-chocolate-ghost-cupcakes-55-characters/