Mini Brain Cupcakes

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.

Prep Time

40

Minutes

Total Time

1:50

Hr:Mins

Makes

72

servings

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
  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.
Makes 72 servings (1 cupcake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 129
    • Total Fat 7g
      • (Saturated Fat 2g,),
    • Sodium 79mg;
    • Total Carbohydrate 16g
      • (Dietary Fiber 1/2g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.