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Halloween Ghost Cupcakes

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Halloween Ghost Cupcakes
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 24
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Enjoy these delicious cupcakes that are made with Betty Crocker™ Super Moist™ chocolate fudge cake mix - a perfect Halloween dessert.
Updated Sep 10, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
  • 2
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • 3
    In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.

Nutrition

371 Calories, 19g Total Fat, 3g Protein, 49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
371
Total Fat
19g
0%
Saturated Fat
12g
0%
Sodium
222mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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