Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.
Halloween Skull Cupcakes
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 12 large marshmallows, halved
- 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 48 small chocolate-covered mint candies (from 4.75-oz box)
- 24 chocolate chips
- 1/4 cup slivered almonds
Instructions
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Step1Heat 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.
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Step2Carefully 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.
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Step3For 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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