|
| 1 | cup water |
| 1/2 | cup unsweetened baking cocoa |
| 1 2/3 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups sugar |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup shortening |
| 2 | eggs |
|
| 1 | container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting |
| Chopped pecans, if desired |
| Assorted candy decorations, if desired |
| 24 | gummy worms candy |
| 1. | Heat oven to 400°F. Place paper baking cups in 24 regular-size muffin cups. In medium microwavable bowl, heat water on High 1 minute. Stir in cocoa with spoon until smooth. Cool 5 minutes. |
| 2. | With electric mixer, beat in remaining cupcake ingredients on low speed 2 minutes, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Fill muffin cups half full. |
| 3. | Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. |
| 4. | Spread frosting on cupcakes. Sprinkle with pecans and candy decorations. Add gummy worms, gently pushing one end into cupcake. |
|
| For a bake sale or a birthday bash, fill a new toy dump truck with cookie crumbs, gummy worms and decorated cupcakes. |
|
| Bake cupcakes using your favorite Betty Crocker® cake mix instead of the scratch cake recipe. |
Nutrition Information:
240 ( 80); 9g ( 2 1/2g, 2g); 20mg; 180mg; 38g ( 0g, 26g); 2g 0%; 0%; 0%; 6% 1/2 ; 2 ; 0 ; 2 2 1/2