Ghost Sprinkle Cupcakes
Ghost sprinkle cupcakes are Espresso cupcakes with faux Swiss meringue buttercream ghosts! Learn how to decorate this cupcakes with sprinkles and how to make ghosts with the #808 piping tip.
Who else loves sprinkles? When I saw this blended sprinkle mix I had to have it. The pink, black, and orange sprinkles remind me of a party or disco. I imagined little buttercream ghosts having a disco party (haha). This post will show you how to decorate your cupcakes with this easy and playful design!
Step 1: Gather Your Supplies
To make little ghosts partying on top of cupcakes, you’ll need a few things. The first being sprinkles! (I used the Basic Witch mix from Sprinkle Pop 2023 mix). You can use any sprinkles you’d like. The mixes that have multiple shapes and colors always look cute!
To pipe on the ghosts, you’ll need the Ateco #808 tip (or any large round tip you have) and a piping bag. I like these piping bags with the textured grip.
An optional tool, but really helpful, is a funnel. When using lots of sprinkles, it can be hard to get them back into a container so having a funnel helps. You can also use parchment paper.
Step 2: Bake Your Cupcakes
The best way to let cupcakes cool is to wait until the cupcake pan is cool and then transfer them to a wire rack.
Step 3: Make the Buttercream
Start by making half a batch of my black faux swiss meringue buttercream. This recipe uses black cocoa powder and a little black food dye in order to get a deep color.
For our ghosts, I used half a batch of my faux swiss meringue buttercream.
Watch the Easy Ghost Cupcakes Video!
Step 4: Decorate!
Pour your sprinkles into a shallow bowl. A shallow bowl makes it easier to dip the cupcakes and roll around to make sure you completely cover the frosting.
Pick out as many of the larger royal icing pieces or metallic balls as you can because they will be very crunchy to bite into!
Start by icing the cupcake with frosting. You could also spread it on with an offset spatula. It doesn’t have to look perfect because were covering it with sprinkles!
Place your cupcake on a flat surface. Add the #808 tip to your piping bag and fill with the faux swiss meringue buttercream.
Point the tip straight down in the center of the cupcake. Squeeze the bag with gentle pressure and lift up. Then, repeat the same but don’t squeeze as much frosting. Finally, add an even smaller dollop for the head.
Add some of the black buttercream into a piping bag. Cut a small hole across the tip. Pipe on two eyes and a small mouth.
To get these sprinkles back into the container after were done, you can use a funnel or rolled up parchment paper.
The easy ghost cupcakes are ready to party!
If you recreate this, tag me on Instagram #alissasbakeshop – I’d love to see!
RECIPE CARD
Espresso Ghost Cupcakes
Ingredients
Espresso Cupcakes
- 3 cups all-purpose flour (360g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp espresso powder
- ½ tsp kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 cup light or dark brown sugar (200g)
- 1 cup granulated sugar (200g)
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 1 cup sour cream (8 oz)
- ½ cup brewed espresso (or coffee)
American Buttercream
- 2 sticks unsalted butter, room temperature 1 cup or 226g
- 3 ¾ cups powdered sugar (469g)
- 2 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 tsp pure vanilla extract
- 2 tbsp heavy whipping cream (or whole milk)
Instructions
Espresso Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with cupcake liners and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, espresso powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or a hand held mixer, beat the butter on high speed for 1 minute. Add the sugars and beat on high for 2 minutes.
- Add the eggs one at a time, mixing on medium-high speed, scraping down the bowl in-between additions. Add vanilla and mix until everything is incorporated.
- In a separate bowl, mix together the brewed espresso and sour cream.
- Add half the flour mixture into the stand mixer, then half the wet ingredients. Mix on medium speed until incorporated. Then add the rest of the flour mixture and wet ingredients. Stop mixing when the batter is smooth.
- Pour batter 3/4 of the way full into the cupcake liners. Bake for 22-26 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
American Buttercream
- Equip the paddle attachment to your stand mixer. Or use a hand mixer. Add the softened butter in the bowl of a stand mixer and beat on high speed for one minute.
- Turn the mixer off and add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar clouds. After all the powdered sugar is all added, scrape down the bowl with a spatula.
- Add the salt, vanilla, and whipping cream and mix everything on medium speed for two minutes. Change the speed to low and mix for 5 minutes. After 5 minutes, if the buttercream is too stiff, add 1 tbsp of additional whipping cream and mix on low. Continue to add whipping cream until it looks smooth and silky but not wet.
- *Optional* Dye half of the buttercream with black food dye. The sprinkles will cover buttercream so it's not necessary.
Assembling Cupcakes
- In a shallow bowl, pour in ½ cup of sprinkles.
- Add the piping tip into the piping bag, cut a hole at the tip and make sure it fits snug. Add in 1 cup buttercream. (Adding too much is hard to pipe with)
- Hold a cupcake in one hand, make a swirl with the piping bag. If needed, use a offset spatula or knife to smooth out.
- Dip in the bowl of sprinkles and roll it so the edges are covered.
- To pipe the ghost, hold the piping bag straight over the cupcake and pipe a large dollop. Then, pipe a medium size dollop, and finally a small dollop for the head.
- Melt chocolate chips for 30 seconds in the microwave and use a toothpick to dip into the chocolate and dot onto the buttercream for the ghost face.
Notes
- Cupcakes can be kept at room temperature in a airtight container for 4 days.
- Helpful tools to make espresso ghost cupcakes:
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
