Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate Marshmallow-Ghost Cake and Mini Cupcakes 3.3 (212) 26 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 31, 2020 Print Share Share Tweet Pin Email Yield: Makes three 6-inch layers or about 6 dozen mini cupcakes Don't be afraid of these friendly ghosts—they're easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home. Ingredients ¾ cup (1 ½ sticks) unsalted butter, softened, plus more for pans ⅔ cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon salt 1 ¼ cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup whole milk Vanilla Cream-Cheese Frosting for Ghost Cake and Mini Cupcakes Chocolate Cream-Cheese Frosting Marshmallows (mini and regular size) and chocolate sprinkles, for decorating Directions Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup). Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. To frost the ghost cake, cover each of two layers with 2/3 cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream-Cheese Frosting. To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes. Print