1white cake mix - plus ingredients to make cake mix
1icing - jar premade white
4egg whites - room temperature
½teaspooncream of tartar
1cupsugar
2teaspoonsvanilla extract
Chocolate chips
Mini chocolate chips
Instructions
Prepare the cupcakes according to package instructions and allow to cool completely. Top with a thin layer of icing and set aside.
Preheat oven to 225 degrees and prepare a baking sheet by lining with parchment paper.
In a large bowl, beat eggs on high with hand mixer or stand mixer with whisk attachment until they become frothy. Add cream of tartar and beat on medium until soft peaks begin to form.
Turn mixer to high and begin adding the sugar one tablespoon at a time, mixing between each addition. Continue beating until all the sugar is dissolved and stiff peaks begin to form.
Add vanilla and mix until incorporated.
Pour mixture into a piping bag and pipe small and large mounds onto the parchment paper lined baking sheet.
Add two chocolate chip eyes to each large mound and mini chocolate chip eyes to the small mounds.
Bake in the preheated oven for 45 minutes. When the baking time is up, turn off the oven and allow the cookies to rest in the warm oven for an hour.
Remove the cookies from the oven and allow to cool completely.
Place cooled ghost cookies on top of the iced cupcakes and serve.
Notes
Add Fun: Try adding chocolate chips or nuts to the cupcakes for even more flavor.
Short cut tip: Make the cupcakes in advance and decorate when you are ready.
Variation tip: Add food coloring for different fun colors of ghosts.
Alternate cooking method tip: Make the cupcakes in the air fryer.
Dietary consideration tip: This easy Halloween ghost cupcake recipe can be made with a low calorie, fat free or gluten-free cake mix.
Candy: Decorate with candy corn or buy premade candy eyes for the little guys. Edible marker can also be great for decorating.