Chocolate Cupcakes Recipe with Meringue Ghosts


Top your favorite chocolate cupcake recipe with meringue "ghosts!" 

How to Make Chocolate Cupcakes with Meringue Ghosts

You need a great but easy chocolate cupcake recipe to mimic the ground that these "ghosts" hover over. Once these cupcakes are made, the frosting made from meringue that forms the "ghost" on top of the cupcakes is next. 

Meringue is an egg white and sugar mixture that's been whipped until opaque and stiff. This mixture is a classic baking technique that needs to be monitored so that you don't end up with overbeaten egg whites. Here's when knowing the difference between soft peaks from stiff peaks comes in handy! 

For this meringue frosting, however, another step needs to be added to the egg white whipping process: the egg white should be cooked. This can be done with either the egg white being heated until pasteurized at 160 degrees F or 70 degrees C over a double boiler. Another way is to melt the sugar and heat it until around 240 degrees F or 115 degrees C. The super-heated and melted sugar is then poured into the whipping egg whites so its heat can cook or heat up the egg whites enough without the danger of creating scrambled eggs. 


The result is a whipped fluff of egg white and sugar that is the meringue that you can easily pipe on top of each cupcake! 

How to Serve Chocolate Cupcakes with Meringue Ghosts

These cupcakes are adorable when topped with a meringue ghost but to bite into lovely soft and sticky ghosts instead of crispy ghosts, you'll need to pipe the ghosts not too far in advance. Sugar can crystalize again on the surface of the meringue so decorating these within the day of serving is best for that perfect chocolate cake + meringue frosting bite. 

Chocolate Cupcakes Recipe with Meringue Ghosts

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Prep Time
10 mins 
Cooking Time
10 mins 
Ready In
20 mins 
enough frosting for 6 cupcakes
Cooking Method

Chocolate Cupcakes with Meringue Ghosts Ingredients

How to make Chocolate Cupcakes with Meringue Ghosts


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