• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Cakes and Cupcakes / Ghostly Cupcakes

Ghostly Cupcakes

October 20, 2014 Updated October 6, 2018 11 Comments

95 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
My Grandmas recipes are tried and true recipes for over 100 years.  Her chocolate cake topped with her boiled icing was always a favorite.  I have taken these two great recipes to create Ghostly cupcakes for Halloween.
Piped fluffy boiled icing with two eyes make a ghostly cupcakes that my kids just love.

Because my grandkids are visiting from Denver, I have a great excuse to make some fun cupcakes.   I had forgotten how much chaos is involved with these cuties.   Midwest tornadoes have nothing on my wonderful grandkids.  We had fun times with some fun memories

Here is the link for step-by-step instructions for a great moist chocolate cake

To Make Boiled Icing.

Gather and measure icing ingredients.

Making a sugar syrup:

In a small sauce pan add 1 1/2 cups sugar.

Carefully add the 1/2 cup hot water.

Add 1/4 teaspoon cream of tartar.

Sorry about the blurry pics on this post.  I had a few camera setting issues.  I’m still trying to figure out this new camera that I’ve had for 7 months.

This is very important.  Carefully stir the water, sugar and cream of tartar.  I try very hard not to let any sugar crystals stick to the sides of the pan.

Because there isn’t any fat in the recipe, if sugar crystals form then the icing could turn to sugar. Gently stir while warming over medium heat until the sugar has dissolved.

When the mixture begins to boil, clip on a candy thermometer.  Notice that no sugar is around the edges of the pan.  If there are sugar crystals present, just wet a pastry brush with water and wash the sides.

Let the mixture gently boil over medium heat until it reaches 240 degrees Fahrenheit.

Making of the meringue:

When the temperature has almost reached 240 degrees, add the 3 egg whites and 1 teaspoon vanilla into a large mixing bowl.

Mix until egg whites begin to foam.

When the temperature of the sugar mixture reaches 240 degrees, remove from heat and pour into a heat proof measuring cup.

With the mixer running slowly pour the hot mixture into the egg white mixture.

 Beat for about 10 minutes until very thick and shiny and just barely warm.

Another blurry pic…

I like to use a disposable pastry bag fitted with a large round tip.

It helps to place the bag into a large cup to fill.

Pipe onto cooled chocolate cupcakes.

Add candy eyes or mini chocolate chips.  I can’t believe that I was out of mini chocolate chips, but found some candy eyes.  CUTE!

chocolate cupcakes with boiled icing piped into ghosts with candy eyes
4.5 from 4 votes
Print

Chocolate Cake

Moist chocolate cake with old-fashion boiled icing similar to a Italian meringue 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 cupcakes
Calories 241 kcal

Ingredients

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil I used light flavored olive oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 teaspoon vanilla

Boiling Icing:

  • 1 1/2 cups sugar
  • 1/2 cup hot water
  • 1/4 teaspoon cream of tartar
  • 3 egg whites
  • 1 teaspoon vanilla

Instructions

Chocolate Cake:

  1. Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside.   

  2. In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth.

  3. Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla.

  4. Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.

Boiling Icing:

  1. Remove the eggs from the refrigerator so they will be room temperature when ready to use.
  2. In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir the mixture to combine evenly; add the water.
  3. Over medium heat, bring the mixture to a boil, stir continuously until it is clear. Allow the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer.
  4. Remove from the heat and allow it to set while beating the egg whites.
  5. Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to beat the frosting while you are adding in the sugar mixture without pouring it into the beaters.
  6. Once the eggs are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites Pour the mixture along the side of the bowl while beating the two together.
  7. Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. To incorporate it into the egg whites, move the beaters back and forth into the area where the sugar mixture has been added.
  8. Once all of the sugar mixture has been added, pour in the vanilla extract. Beat until the frosting is thick enough to form stiff peaks.

Recipe Notes

Cake Notes:

  • High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour

Icing Notes:

  • This fluffy white frosting is best when used as soon as it is made, but if necessary it can be stored for a day.
  • When storing the frosting, be sure to cover it tightly; and then refrigerate. If it is not stored airtight it will begin to set.
  • Once the boiled frosting has been spread on the cake, it can be stored at room temperature, but refrigerating it will help keep the frosting soft and fluffy longer.
  • Cover the cake with a domed cake server or a large container that is deep and wide enough to not disturb the frosting when placed over the cake.
  • Freezing the boiled frosting is not recommended.
Nutrition Facts
Chocolate Cake
Amount Per Serving (1 cupcake)
Calories 241 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 18mg6%
Sodium 267mg11%
Potassium 76mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 25IU1%
Calcium 8mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cakes and Cupcakes, Dessert

Previous Post: « Licorice Caramels
Next Post: Slab Pizza Pie »

Reader Interactions

Comments

  1. Tann says

    October 23, 2019 at 1:45 am

    5 stars
    So cute! And the icing is really Delicious!!

    Reply
    • Janet Barton says

      October 28, 2019 at 12:33 am

      Thank you so much. I LOVE the icing. 😋

      Reply
  2. Cassandra Hindwood says

    October 14, 2016 at 4:32 am

    How cute are they, but that is not boiled icing, it's what you call Italian merengue

    Reply
    • Janet Barton says

      October 21, 2016 at 12:07 am

      I realize that it is Italian Meringue, but my Grandmother called it boiled icing and it just kind of stuck with the family. Thanks for sharing.

      Reply
  3. Cathleen says

    October 22, 2014 at 2:24 am

    These are so super cute!! I love them!

    Reply
    • Janet Barton says

      October 23, 2014 at 2:29 am

      Why thank you.

      Reply
  4. Tami Burgess says

    October 21, 2014 at 11:17 pm

    These are super cute! The pipping looks perfect! What type of camera did you buy?

    Reply
    • Janet Barton says

      October 23, 2014 at 2:30 am

      Well that makes me feel so much better. I just assumed I was "piping challenged".

      Reply
    • Janet Barton says

      October 23, 2014 at 2:31 am

      I bought a Nikon D5200

      Reply
  5. Janet Barton says

    October 21, 2014 at 3:06 am

    As you can see I'm "piping challenged". Every time I try to pipe icing I wonder why on earth I post them on my blog. Someday I just might get the hang of it. Thanks for your kind comment.

    Reply
  6. Jeannie Tay says

    October 21, 2014 at 12:22 am

    Super cute! I wish I could make them, I am not good at all when it comes to frosting!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies
  • Easy No-Cook Cranberry Apple Relish Easy No-Cook Cranberry Apple Relish
  • Tree shaped cookies in a tin Norwegian Pepperkaker
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Baked crescent dinner rolls on a platter with linen cloth. Overnight Crescent Dinner Rolls
  • overhead shot of sliced cranberry orange pecan bread on a burgundy cloth No-Knead Cranberry Orange Pecan Bread
  • Gingerbread Houses Using Purchased Kits

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Janet Barton
If you’re looking for a quick yet impressive las If you’re looking for a quick yet impressive last-minute gift from the kitchen, this no-knead cranberry orange pecan bread is definitely the answer!
•
I have delivered this bread slightly warm wrapped in a cute dishcloth, or even simple cellophane tied up with a bow 🎁🧑🏼‍🎄🎄
•
Click the link in bio for the easiest & most impressive looking bread recipe out there!

#noknead #nokneadbread #nokneadbreadrecipe #christmasbaking #christmasbakes #christmasbake
It’s Christmas chocolate season, so I thought I’d share my perfected English Toffee recipe with you all! 🚂🎄🧸 When I say “perfected” I mean, I had many years filled with failed toffee…
•
I hope that all of my past failed attempts in making english toffee will help your first attempt be a success! One year I seriously went through 8 pounds of butter trying to make this stuff! Finally I talked with a candy making genius and she gave me a great tip to save my toffee! Her tip and my recipe linked in bio 🎅🏼📜
•
Chocolate purchased from @orsongygi 

#christmasrecipes #christmasrecipe #christmaschocolate #englishtoffee #christmaschocolates #christmastoffee
This Gingerbread Hot Chocolate is rich and creamy This Gingerbread Hot Chocolate is rich and creamy and made with all the spicy flavors of gingerbread — It’s like drinking a warm gingerbread truffle! 🛷🤎❄️
•
You can be pouring yourself a mug of gingerbread spice hot chocolate in just minutes. Oh!! And remember that biscotti recipe I shared yesterday? You gotta try those dipped in this hot cocoa… they’re a match made in Heaven!
•
Tap the link in bio for the full recipe, as well as step-by-step photo instructions 🧸🎁 Happy Holidays!

#gingerbreadhotchocolate #hotchocolate #hotcocoa #christmascocoa #christmashotchocolate #christmashotcocoa
Chocolate Hazelnut Biscotti are my favorite! I add Chocolate Hazelnut Biscotti are my favorite! I add them to my Christmas cookie list because they make such a cute gift, but most of all, because I love dipping them in my cocoa ☕️🤎🧸
•
Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink! 
•
Click the link in bio for the full recipe, as well as step-by-step photo instructions 🌲🦌 Happy Holidays!

#biscotti #christmascookies #christmasbaking #christmascookie #christmascookiesfordays #homemadebiscotti
Ok wait, do you think Santa Claus could be lactose Ok wait, do you think Santa Claus could be lactose intolerant?? Just to be safe, I thought I’d share my recipe for a quick and easy almond milk!🥛🎅🏼🍪
•
This is one of my most popular recipes, and I understand why — it really is SO quick and easy to make! This almond milk is sweetened with dates and vanilla.  No additives or preservatives. A batch can be blended and refrigerated in less than 10 minutes!
•
Tap the link in my bio for the recipe, and don’t forget to check it twice! 🧑🏼‍🎄📜 Happy Baking!

#santaclauscookies #cookiesandmilkforsanta #almondmilkrecipe #cookiesforsanta #homemadealmondmilk
Bring out your favorite holiday cookie cutters for Bring out your favorite holiday cookie cutters for these tender and buttery sugar cookies iced with a fluffy buttercream 🎄❄️ 
•
These sugar cookies hold their shape when baked and don’t require refrigeration! They’re just the best Sugar Cookie out there, I mean “Butter Dream Cookies” — The title says it all!
•
Click the link in bio for the full recipe, as well as step-by-step photo instructions 🎅🏼 Happy Holidays!

#christmassugarcookies #christmascookies #christmascookie #christmascookiebox #christmasbaking
Every Christmas my grandkids ask my daughter to ma Every Christmas my grandkids ask my daughter to make these peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🎄
•
These chewy peanut butter bars have been a family favorite for decades! Trust me, your family will LOVE them! 
•
Recipe linked in bio!

#peanutbutterbars #christmascookies #christmascookie #christmascookiesfordays
I like to have this spiced cranberry wassail on ha I like to have this spiced cranberry wassail on hand for cold and flu season! ❄️ This wassail is made with cranberry juice, fresh orange juice, a hint of lemon, and then steeped with my favorite holiday spices!
•
I love sipping on wassail when I’m sick, It’s comforting and loaded with vitamin C! And it’s easy to take a jar-full to a sick friend!
•
Click the link in bio for recipe and step-by-step photo instructions

#wassail #wassailing #christmascider #cider #christmasrecipes #christmasrecipe
These no-knead brioche morning buns are perfect to These no-knead brioche morning buns are perfect to serve to your family on Christmas morning! 🎄
•
If you prep the dough ahead of time, all you need to do is throw them in the oven to be ready by the time all the gifts are opened!
•
I just love the lightly scented orange flavor combined with the cinnamon and sugar rolled into a buttery croissant dough — Heaven!
•
Click the link in bio for the recipe!

#nokneaddough #brioche #briochemorningbuns #morningbun #cinnamonsugar #christmasbreakfast
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy