Easy Ghost Peep Cupcakes with Toasted Marshmallow

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The cutest chocolate cupcakes topped with toasted marshmallow creme and Ghost Peeps.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Servings cupcakes

Calories 183kcal

1 (15.25 oz) box chocolate cake mix (plus ingredients listed on box, usually eggs, oil, and water)
1 (13 oz) jar marshmallow cream (such as Marshmallow Fluff)
24 Ghost Peeps marshmallows

Prepare the cupcakes. Preheat oven to 350°F and line two 12 cup muffin pans with cupcake liners. Prepare the chocolate cake mix according to the package directions. Divide the batter evenly among the liners, filling each about two thirds full.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Remove liners once cooled, then spoon a dollop of marshmallow topping onto cupcakes.
Use scissors to cut a small section off the bottom of each ghost Peeps (they are too tall otherwise). Place a ghost Peep on top of each cupcake while the marshmallow is still gooey so it sticks.
Using a kitchen torch, lightly toast the top of each cupcake until golden brown and slightly crisp, just like roasting a marshmallow. Be careful not to burn. Serve. Enjoy immediately or store loosely covered at room temperature for up to 2 days.

Warning: kitchen torches + marshmallow ghosts = dangerously fun baking! 👻🔥
Comment “PEEP” for the recipe!