Candy + Treats

Crazy For Candy Cupcakes

By | Baking + Desserts, Candy + Treats, Cupcakes, Halloween, Holidays + Seasons, Uncategorized | No Comments

These are impressive bombs. You put them on the table and BOOM! Everyone is instantly impressed.

With piles of delicious buttercream, and loads of Halloween candy, you can’t go wrong. Make them ahead too! This meringue buttercream holds really well.

Candy Cupcakes

*One little hint: if you’re not a huge frosting fan, first, don’t tell anyone ’cause you’re crazy, then, top each cupcake with half of a donut hole, and frost over the top. It will create the giant mound that will hold the candy, without the solid frosting situation.

Crazy For Candy Cupcakes

Prep Time: 1 hour

Total Time: 1 hour

Yield: Makes 24 cupcakes

Crazy For Candy Cupcakes

Bake these in black cupcake liners for a spooky look.


  • 1 recipe Meringue Buttercream
  • Orange gel paste food coloring
  • 4 oz semisweet chocolate, melted and cooled
  • 24 prepared chocolate cupcakes
  • 3 cups candy corn pieces
  • 6 cups malted milk balls


  1. Tint half of the buttercream orange. Stir melted chocolate into the rest of the buttercream until incorporated.
  2. Use a ¼-cup spring-loaded cookie scoop to place a small mound of buttercream on each of the cupcakes. (If you don't have a scoop, mound and smooth ¼ cup buttercream on each cupcake.) Decorate the orange-frosted cupcakes with candy corn, placing candy very close together. Use Malted milk balls to decorate the chocolate frosted cupcakes. Chill cupcakes in the refrigerator until ready to serve.
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Recipes by Tara Bench
Original published in Ladies’ Home Journal, Oct 2013
Photography William Brinson
Prop Styling Michelle Wong
Food Styling Christine Albano

Marshmallow Ghost Cookies

By | Affiliate Links, Baking + Desserts, Candy + Treats, Cookies + Brownies, Halloween, Holidays + Seasons, Kids | 2 Comments

Marshmallow Ghost Cookies put all kinds of deliciousness together. Chocolate cookies with a sugary, fluffy topping!

• • •

Sometimes, after eating a lot of Halloween candy, I think I look like this. Chubby and sugary.

Marshmallow Ghost Cookies

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I might look like that. But it was worth it if I got to heat a few of these little marshmallow ghost cookies.
And no one tells me I look like that because I have lovely friends. Thank you, lovely friends. Just more reason to eat half (or all) of these by myself. Have a Ghostly Halloween! 

I made homemade marshmallow for these sweet things, and then piped it on top of store-bought cookies. Sort of a semi-homemade thing! If you’ve never made homemade marshmallow you’re in for a treat. It is the most wonderful tasting sweet in the world.

A homemade topping makes these marshmallow ghost cookies a melt-in-your-mouth dream!

Baking chatter: Yes, you probably need a candy thermometer to make these ghosts. Homemade marshmallow is SO stinking easy…but requires that one gadget.
Also you could really use any nice, flat cookie for these (gingersnaps anyone!?), but Nabisco Famous chocolate wafers are perfection. If you miss them in the cookie isle or your grocer doesn’t carry them (as is the case in some western states, don’t ask me why), they look like this:


Mini M&Ms make perfect eyes for these ghoulish treats. You attach the eyes right after you pipe the marshmallow so they stick. Then cover the entire thing with crunchy crystal sugar.

Marshmallow Ghost Cookies

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: Makes 22 cookies

Homemade marshmallow is soft and easy to pipe into ghoulish ghosts!


  • 22 chocolate wafer cookies
  • 1 envelope (2¾ tsp) unflavored gelatin
  • 1 cup granulated sugar
  • Brown mini M&Ms
  • 1½ cups sanding sugar


  1. Line cookies in a single layer on a baking sheet with sides; set aside. In a medium mixing bowl, sprinkle gelatin over 1/3 cup cold water to soften.
  2. In a small saucepan over medium-high heat, dissolve granulated sugar in ¼ cup water, stirring. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238ºF) on a candy thermometer. Add mixture to gelatin and, using an electric mixer, whisk on medium speed for 3 min. Increase speed to high and whisk until soft peaks form, 8 to 10 min.
  3. Transfer marshmallow to a piping bag fitted with a ½-inch-diameter plain tip, or coupler, and immediately pipe pointed mounds onto cookies (pipe just 5 ghosts at a time so marshmallow doesn’t set before you decorate). Working quickly, add candy eyes and coat generously with crystal sugar. Allow ghosts to set about 1 hr before serving; store in a covered container for up to 2 days.
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Make more of Tara Teaspoon’s Halloween treats:

15 Spooky Sweets Your Kids Can Make
Eerie Eyeball Cake For Halloween
The Real Kit Kat Bar Cake
Easy Halloween Chocolate Lollipops
Easy Halloween Chocolate Lollipops

Recipe by Tara Bench. Originally published in Ladies’ Home Journal Oct/09. Photography Hallie Burton. Food Styling Joyce Sangirardi. Prop Styling Lynsey Freyers.