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Ghost Popcorn Cups

Ghost Popcorn Cups – Spooky, Sweet, and So Easy to Make

These Ghost Popcorn Cups are the ultimate Halloween treat — simple, adorable, and absolutely irresistible! Fluffy popcorn is drizzled with sweet white chocolate and topped with candy eyes, all served in ghost-decorated cups. They’re perfect for parties, classroom snacks, or movie night — fun to make, fun to eat, and guaranteed to bring smiles (and maybe a few friendly scares)!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups popped popcorn plain or lightly salted
  • 1 cup white chocolate chips or melting wafers
  • 2 tbsp sprinkles optional
  • 16 candy eyes 2 per cup
  • 8 clear plastic cups
  • Black permanent marker for drawing ghost faces

Equipment

  • Large bowl
  • Microwave-safe bowl
  • Spoon or spatula
  • 8 clear plastic cups
  • Black permanent marker

Method
 

Decorate the Cups
  1. Use a black marker to draw ghost faces on each clear cup — think spooky eyes and open “O” mouths. Let dry completely.
Prepare the Popcorn
  1. Place popcorn in a large mixing bowl. Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Combine
  1. Drizzle the melted white chocolate over the popcorn and toss gently until coated. Add sprinkles if desired for a festive touch.
Assemble the Ghosts
  1. Spoon the coated popcorn into each decorated cup. Press two candy eyes onto the popcorn near the top to make your “ghosts.”
Chill and Serve
  1. Place cups in the refrigerator for about 10 minutes to set the chocolate, then serve and enjoy!

Notes

Make ahead: You can prepare the cups up to a few hours in advance — just keep them covered at room temperature.
No candy eyes? Use mini chocolate chips instead!
Add-ins: Mix in pretzels, candy corn, or mini marshmallows for extra crunch and color.
Allergy-friendly: Use dairy-free white chocolate for a vegan-friendly version.