Creepy Halloween Skull Cupcakes Food

CREEPY HALLOWEEN SKULL CUPCAKES

Creepy Halloween Skull Cupcakes image

You can use any chocolate cupcake or muffin recipe for these scary skull cupcakes which are always are hit at any Halloween party I bring them to. I was inspired by the movie 'Night of the Living Dead' when creating them.

Provided by PiePerle

Categories Desserts Cakes Cupcake Recipes Holiday

Time 2h33m

Yield 24

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package devil's food cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 ½ (16 ounce) packages prepared vanilla frosting
1 (7 ounce) pouch prepared chocolate frosting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
Frost each cupcake with a thin layer of white vanilla frosting and refrigerate for 30 minutes to make decorating easier.
Remove cupcakes from fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 38.6 g, Cholesterol 24.7 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 234.4 mg, Sugar 30.8 g

HALLOWEEN SKULL CUPCAKES

Halloween Skull Cupcakes image

Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of 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 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

Steps:

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.

Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 34 g, TransFat 1 g

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