Halloween Skull Cupcakes

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

Ingredients

Steps

  • 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.

  • 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 Facts are not available for this recipe
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