Dirt And Worms Cupcakes Food

DIRT AND WORMS CUPCAKES

Steps:

• Heat oven to 400°F. Place paper baking cups in 24 regular-size muffin cups. In medium microwavable bowl, heat water on High 1 minute. Stir in cocoa with spoon until smooth. Cool 5 minutes.
• With electric mixer, beat in remaining cupcake ingredients on low speed 2 minutes, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Fill muffin cups half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• Spread frosting on cupcakes. Sprinkle with pecans and candy decorations. Add gummy worms, gently pushing one end into cupcake.

DIRT AND WORMS CUPCAKES

Steps:

• 1. # Heat oven to 400°F. Place paper baking cups in 24 regular-size muffin cups. In medium microwavable bowl, heat water on High 1 minute. Stir in cocoa with spoon until smooth. Cool 5 minutes. # 2 With electric mixer, beat in remaining cupcake ingredients on low speed 2 minutes, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Fill muffin cups half full. # 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. # 4 Spread frosting on cupcakes. Sprinkle with pecans and candy decorations. Add gummy worms, gently pushing one end into cupcake.

DIRT CUPS

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
• Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
• Refrigerate 1 hour. Top with fruit snacks just before serving.

DIRT

Steps:

• Make the pudding, fold in the Cool Whip.
• Mash the cookies.
• Place 1/2 the cookie crumbs on the bottom of a glass bowl, spoon in the pudding mixture, place the worms, half in, half out and top with remaining crumbs.
• Chill.

EASY HALLOWEEN WORM CUPCAKES

Steps:

• Preheat oven according to cake mix package directions.
• Grease and flour a 12-cup cupcake pan.
• Prepare cake mix according to package directions.
• Pour batter into cupcake pans and bake as directed on cake mix box.
• Let cupcakes cool thoroughly before frosting.
• Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
• Cut gummy worms in half (as many as you like).
• Put icing onto cut end of the worms and stick to the top of cupcakes.
• You can use as few or as many as will fit on each cupcake.
• Let icing set for 10 minutes and then enjoy.

MUD AND WORMS

Steps:

• Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
• Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.

QUICK AND EASY DIRT CUPS

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

QUICK DIRT AND WORMS CUPCAKES

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 and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes. Remove from pan to cooling racks. Cool completely, about 30 minutes.
• Spread frosting on cupcakes. Sprinkle with candy rocks. Add gummy worms, gently pushing one end of worm into each cupcake. Store loosely covered.

DIRT & WORM CAKES

Steps:

• Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.
• Refrigerate 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.