Ingredients
12
12 servings
- •1 cup all-purpose flour
- •2 tablespoons all-purpose flour
- •½ cup unsweetened cocoa powder
- •1 teaspoon baking soda
- •1 teaspoon salt
- •1 cup white sugar
- •½ cup butter
- •1 egg
- •1 teaspoon vanilla extract
- •1 cup milk
- •1 (16 ounce) package vanilla frosting
- •6 large marshmallows, cut in half crosswise
- •2 tablespoons confectioners' sugar, or as needed
- •8 ounces ready-to-use white fondant
- •12 raisins, halved
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
- Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
- Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.
Nutritional Facts
Per 12 servings
- Calories: 454
- Carbohydrate: 76g
- Fat: 16g
- Fiber: 2g
- Protein: 3g
- Sugar: 46g
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