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Mini Brain Cupcakes

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  • Prep 40 min
  • Total 1 hr 50 min
  • Servings 72
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Treat your guests with these cupcakes made with Betty Crocker™ Super Moist™ dark chocolate cake mix and whipped vanilla frosting - a delicious “brainy” dessert perfect for Halloween.
Updated Sep 18, 2015
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

Nutrition Facts are not available for this recipe
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