There’s no trick to this treat! Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil’s food cake mix and Rich & Creamy frosting - a dessert recipe that showcases Halloween thrills!
Halloween Candy Cupcakes
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup miniature semisweet chocolate chips
- 1 tub (16 oz) 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
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2Make cake mix as directed on box, using water, oil and eggs. Fold in chocolate chips. Divide batter evenly among muffin cups.
-
Step3Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
-
Step4Frost cupcakes. Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved