Halloween Skull Cupcakes

By jenlin

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 12 large marshmallows, halved
• 1 container Betty Crocker™ Whipped vanilla frosting
• 48 small chocolate-covered mint candies (from 4.75-oz box)
• 24 chocolate chips
• 1/4 cup slivered almonds

Details

Servings 24
Preparation time 25mins
Cooking time 85mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.