Halloween Skull Cupcakes

  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 24

Ingredients

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
12
large marshmallows, halved
1
container Betty Crocker™ Whipped vanilla frosting
48
small chocolate-covered mint candies (from 4.75-oz box)
24
chocolate chips
1/4
cup slivered almonds

Directions

  • 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.

Notes










Tips

Expert Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
270
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
45g
45%
(Dietary Fiber
0g
0%
  Sugars
34g
34%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.