Ghost Truffle Cupcakes

Chocolatey and Delicious Chocolate Cupcakes, Chocolate Buttercream with a Cute and Spooky Chocolate and Coconut Truffle Ghost. PERFECT for Halloween.


So I have to admit Halloween isn’t my favourite time of year I just HATE dressing up! But every cloud has a silver lining because Halloween means LOTS AND LOTS of sweets and cakes. I LOVED having a scroll through Pinterest Halloween Pins and I found something similar to the ghost cupcakes which I have made. The ones I found online were cupcakes with a lollypop covered in white ready to roll icing. I wasn’t sure about putting a lollypop on top of the cupcake (cupcake and lollypop? Just didn’t seem right to me) so I decided to make a chocolate coconut truffle. Keeping with the chocolate cupcakes and buttercream.

These cupcakes do take two days to make just because you need to leave the truffles overnight preferably to set (you could potentially make the truffles in the morning and then make the cupcakes in the evening but I didn’t want to risk it). Truffles are so simple and easy to make, there is not a lot of ingredients. I mixed butter and condensed milk in a pan before adding cocoa powder (I had no chocolate) desiccated coconut and digestive biscuits. I used 24 digestives in mine, but you can use more or less depending on how thick or runny your mixture is. I also don’t know what weight 24 digestive biscuits are because I forgot to weigh them before I added them to the mixture (sorry!). I covered a plate in greaseproof paper and put my rolled truffles on that and in the fridge to set.

I used the same recipe as my Rocky Road Cupcakes for the cupcakes just because I think it makes the PERFECT chocolatey sponge, it’s not too strong but it’s not too weak either it is literally the MOST PERFECT chocolate sponge, every time I take any kind of chocolate cupcakes into work they are gone within seconds. The buttercream is also chocolate. I thought using a vanilla buttercream would be a bit of a weird combination I also thought about maybe making a mint buttercream but I thought that would be weird too because the cupcakes don’t have any mint in them and there is a truffle to go on top and chocolate mint and chocolate truffle is a bit of a strange combination, soooo chocolate it was. I use a Wilton 1M Open Star Tip to pipe the icing onto the cupcakes. I just love the swirl you get from it. I have experimented between that one and the Wilton 2D Large Drop Flower Tip and occasionally I do use this tip but I definitely prefer the Open Star one.

Your truffles should set in a round ball shape, which then makes the ghosts head (do ghosts have heads?) When they are set and you have piped the buttercream on top of the cupcakes add a truffle on top of the buttercream. I used ready to roll white and black icing you can make your own but I have no idea how to so that’s why I bought mine. I rolled it out and used a glass to cut out the circles (a cookie cutter would also work) and lay them gently on top of the truffle, so the centre of the icing is in the centre of the truffle. The icing will droop over the truffle and the icing covering it all I pinched the icing in certain places just so it looks like little folds and it didn’t look too messy. Finally, I used the black icing to make eyes. If you have a look at the eyes on my ghosts I don’t think any of them are identical but that’s okay because who knows maybe ghosts don’t have symmetrical eyes. I’m sure they will get eaten no matter what their eyes look like.


This recipe makes 12 Cupcakes

Shopping List

For the Truffles

20-25 Digestive Biscuits

50g Unsalted Butter

397g Condensed Milk

75g Sweetened Desiccated Coconut

40g Cocoa Powder

For the Cupcakes

175g Unsalted Butter

175g Caster Sugar

40g Cocoa Powder

135g Self-Raising Flour

3 Large Eggs

1tsp Baking Powder

For the Buttercream

250g Unsalted Butter

460g Icing Sugar

40g Cocoa Powder

1tsp Milk

For the Ghosts

1.5kg Ready to Roll White Icing

500g Ready to Roll Black Icing


  1. For the Truffles. In a food processor blitz 20-25 digestive biscuits. Or place the digestive biscuits in a food bag and crush with a rolling pin. You want them to represent bread crumbs.  Leave to one side.
  2. In a pan melt the butter on a low heat. Once the butter has melted completely remove from the heat and add in the condensed milk. Stir until completely mixed.
  3. Add in the coconut and cocoa powder and stir until all is mixed in.
  4. Finally, add the crushed digestives. I added mine in a quarter at a time keep an eye on the mixture if you think yours it too thick do not add all the biscuits and too runny you can add more.
  5. Cover a tray in greaseproof paper. Leave to the side. Roll the mixture into 12 identical balls. Place on the greaseproof paper and leave in the fridge overnight or until set.
  6. For the Cupcakes. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
  7. Mix together the butter and sugar until it is well combined. Add in the cocoa powder, self-raising flour, eggs and baking powder and mix together to get your cake batter.
  8. Spoon the mixture into your cupcake/muffin cases and bake in the oven for 10-15 minutes (until a skewer inserted comes out clean).
  9. While your cupcakes are cooling make the buttercream. In a bowl mix together the icing sugar, butter and cocoa powder. Until there are no lumps.
  10. Pipe the icing onto the top of your cool cupcakes. Add your truffle to the top of the cupcake and leave to the side.
  11. Roll out the white icing to approximately 5mm thick. Cut out 12 circles. Make sure the circles are larger than your cupcakes with truffles on top as you want the icing to hang over the edges.
  12. Use the black icing to make 24 eyes (12 pairs). Stick these to each ghost to create its eyes.


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Leave me a comment and let me know what you think!

Sarah x



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