Mini Brain Cupcakes

Treat your guests with these cupcakes made with Betty Crocker® SuperMoist® dark chocolate cake mix and whipped vanilla frosting - a delicious “brainy” dessert perfect for Halloween.

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Prep Time 40 min
Total Time 1 hr 50 min
Servings 72

Ingredients

1: box Betty Crocker® SuperMoist® dark chocolate cake mix

: Water, vegetable oil and eggs called for on cake mix box

1/2: cup semisweet chocolate chunks (from 12-oz bag)

2: containers (12 oz each) Betty Crocker® Whipped vanilla frosting

72: walnut halves (2 cups), toasted

4: tubes (0.68 oz each) Betty Crocker® red decorating gel

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Directions

1 Heat oven to 350°F. Place mini paper baking cup in each of 72 mini muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among muffin cups. Gently press 1 chocolate chunk into center of each muffin cup.
2 Bake 11 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3 Frost cupcakes with vanilla frosting. Top each with 1 walnut half. Using red gel, pipe along edges of walnut halves to look like brains. Store cupcakes loosely covered at room temperature.

EXPERT TIPS

Expert Tips

Swap out chocolate chunks for raspberry slice candies. Cut raspberry slice candies into thirds and place one in center of each cupcake before baking to create an oozing red center.

Got questions? Our experts have the answers. Ask Betty now.