Witches’ Hat Cupcakes

Witches’ Hat Cupcakes

Looking for a perfect Halloween dessert decorated with Bugles® snacks? Then check out these chocolate cupcakes made using Betty Crocker® SuperMoist® cake mix and frosted with vanilla buttercream.

Prep Time

1:00

Hr:Mins

Total Time

2:40

Hrs:Mins

Makes

24

servings

Cupcakes
1
box Betty Crocker® SuperMoist® chocolate fudge cake mix or 1 box Betty Crocker® SuperMoist® vanilla, golden vanilla or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Vanilla Buttercream Frosting
6
cups powdered sugar
2/3
cup butter or margarine, softened
1
tablespoon vanilla
3
to 4 tablespoons milk
1
teaspoon orange paste food color
Decorations
24
fudge-striped shortbread cookies
1 1/2
cups dark cocoa candy melts or coating wafers (9 oz)
24
Bugles® snacks
Star-shaped candy sprinkles
  1. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs.
  2. In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Tint frosting with orange paste food color. Place 1/2 cup frosting in small resealable food-storage plastic bag; seal bag and set aside. Frost cupcakes with remaining orange frosting.
  3. Place 1 cookie, striped side down, on each cupcake. In microwavable bowl, microwave candy melts on Medium (50%) 1 1/2 to 2 minutes, stirring every 30 seconds. Dip snacks in melted candy; place upright in center of each cookie. Immediately decorate with candy sprinkles.
  4. Cut off tiny corner (about 1/8 inch) of bag of frosting. Pipe frosting around base of chocolate-dipped snacks to resemble ribbon band.
Makes 24 servings (1 cupcake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sparkling Pumpkin Cupcakes:
Make, bake and cool vanilla or yellow cupcakes. Make Vanilla Buttercream Frosting. Tint frosting with orange paste food color. Reserve 3/4 cup. Frost cupcakes; sprinkle with orange decorator sugar. Use broken pretzels for stems. Pipe reserved frosting in lines on cupcakes, using #4 round tip. Slice leaf-shaped gumdrops; place sliced gumdrops at the base of each pretzel stem. Use green icing to pipe vines, using round tip.
Roaming Ghost Cupcakes:
Make, bake and cool vanilla or yellow cupcakes. Make Vanilla Buttercream Frosting. Tint frosting with orange paste food color. Frost cupcakes. To make ghosts, unwrap 24 small suckers on paper lollipop sticks. Insert sticks into frosted cupcakes. Roll white fondant to 1/8-inch thickness with rolling pin. Cut fondant with 2 1/2-inch round cutter. Drape fondant cutouts over suckers on cupcakes. Use black icing for ghost eyes and writing, using round tip.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • Total Fat 18g
      • (Saturated Fat 8g,),
    • Sodium 240mg;
    • Total Carbohydrate 68g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 3 1/2 Other Carbohydrate;
      • 3 1/2 Fat;
      Carbohydrate Choices:
      • 4 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.