Scare up some fun this Halloween by making sweet little whoopie pie ghosts. These soft little ghost-shaped cakes are filled with creamy marshmallow frosting. They are a great treat to make for the holiday.
How cute are these Whoopie Pie Ghosts? Adorable, right?
They are really simple to make and decorate too!
Each homemade whoopie pie is simply decorated with chocolate chips. I used mini chocolate chips to make each ghost's eyes and regular chocolate chips to make the ghost's mouths.
Each soft whoopie pie is made from vanilla-flavored white cake and they are sandwiched together with homemade marshmallow frosting.
RECIPE
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
- ¾ cup sugar
- ½ cup buttermilk
- 1 ½ teaspoons vanilla
- 28 mini chocolate chips
- 14 chocolate chips
- 12 tablespoons butter softened
- 2 cups powdered sugar, sifted after measuring
- 1 ½ teaspoons vanilla
- pinch of salt
- 7 ounces marshmallow cream
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Print the ghost template (see NOTES for the link to the printable template)
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Preheat oven to 350°F.
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Sift together the flour, baking soda, and salt and set aside.
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Whisk together the oil and egg in a mixing bowl.
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Add the granulated sugar and whisk until smooth.
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Stir in the buttermilk and vanilla until well incorporated.
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Pour in the dry ingredients and whisk just until combined.
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Spoon the batter into a piping bag fitted with a medium-sized round tip (#8 or #9).
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Set the ghost template on a cookie sheet, and set a piece of parchment paper over top.
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Using the template as a guide, pipe ¼-inch thick batter into a ghost.
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Move the template as needed and continue to pipe more ghosts. You will have enough batter to make 28 ghost-shaped cakes.
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Arrange 2 mini chocolate chip eyes and 1 chocolate chip mouth on half of the cakes.
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Bake the cakes for 8-9 minutes until the center of the cakes bounces back when lightly pressed with a finger.
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Remove from the oven and allow the cakes to cool on the pan.
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Lift the cookies off the parchment paper using a metal spatula, then brush the crumbs off of the underside of the cakes.
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Beat the softened butter and sifted powdered sugar until creamy.
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Add the vanilla, salt, and marshmallow cream and beat until light and fluffy.
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Spoon the frosting into a pastry bag fitted with a round tip (#8 or #9).
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Turn all of the plain cakes upside down so the flat side is facing up.
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Pipe a ¼-inch thick layer of frosting over the plain cakes then top each with a ghost cake.
TEMPLATE
Ghost Template - (https://hungryhappenings.com/wp-content/uploads/2025/03/ghost-template.pdf)
STORAGE
Store your whoopie pies at room temperature for up to 6 days or freeze for up to 3 months.
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The Partiologist says
When I read the post, whoopie pie ghosts, I knew they would be adorable and couldn't wait to see! Cute and delicious...now that's spooky!