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Halloween Ghost Cupcakes

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  • 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
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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

Nutrition Facts are not available for this recipe
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