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Halloween Candy Cupcakes

There’s no trick to this treat! Chocolate cupcakes made with Betty Crocker® SuperMoist® devil’s food cake mix and Rich & Creamy frosting - a dessert recipe that showcases Halloween thrills!

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  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup miniature semisweet chocolate chips
1
container Betty Crocker™ Rich & Creamy vanilla frosting
1
cup candy-coated chocolate candies
20
miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1
cup candy corn

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.
  • 2 Make cake mix as directed on box, using water, oil and eggs. Fold in chocolate chips. Divide batter evenly among muffin cups.
  • 3 Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4 Frost cupcakes. Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.

EXPERT TIPS

Expert Tips

Use your favorite Halloween treats to top these chock-full-of-candy cupcakes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
),
Sodium
250mg
250%;
Total Carbohydrate
51g
51%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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