Ghostly Cupcakes Food
HALLOWEEN GHOST CUPCAKES
Enjoy these delicious cupcakes that are made with Betty Crocker™ Super Moist™ chocolate fudge cake mix - a perfect Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.
Nutrition Facts : Calories 371, Carbohydrate 49 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 222 mg
GHOST CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350°. Line 24 muffin cups with paper liners.
- Combine the cake mix, coffee, melted butter, and eggs in a large bowl. Beat with a mixer at medium speed for 2 minutes. Stir in the mini chocolate chips. Spoon the batter evenly into the muffin cups, about half full. Bake the cupcakes according to time on the package directions, or until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pans for 5 minutes, then transfer the cupcakes to wire racks to cool completely.
- For the frosting: Beat the butter in a large bowl with a mixer at medium speed until creamy, about 2 minutes. Gradually beat in the powdered sugar at low speed. Beat in the vanilla. Increase the speed to medium and beat 2 minutes or until light and fluffy. Gradually beat in cream on low speed. Increase speed to medium and beat 1 minute or until fluffy.
- Spoon the frosting into a large pastry bag fitted with a large, round piping tip (about 1/2 inch in diameter). Pipe the frosting in 3 stacked flat round dollops, with the base dollop around 2 1/2 inches in diameter and the top dollop around 1 inch in diameter.
- Place 2 of the mini chocolate chips at the base of each of the top frosting dollops as the ghost's eyes. Store in a cool place until serving, or refrigerate for up to 24 hours, then remove 1 hour before serving.
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