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Prep 25min
Total1hr25min
Servings24
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Ingredients
1
box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
12
large marshmallows, halved
1
tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
48
small chocolate-covered mint candies (from 4.75-oz box)
24
chocolate chips
1/4
cup slivered almonds
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cupcakes as directed on box.
2
Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
3
For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.
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These cupcakes can be made several days ahead and frozen. You can freeze them before or after decorating.
Look for Halloween-themed paper baking cups in the baking aisle at your local craft store.
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Nutrition Facts are not available for this recipe
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