Spooky Ghost Cups Food

SPOOKY GRAVEYARD GHOST CUPS

Steps:

• In a large mixing bowl, combine Greek yogurt, honey, cocoa powder, and, vanilla.
• Taste the mixture to determine if it needs more honey or cocoa powder as this can vary depending on taste preferences.
• Place Greek yogurt mixture in 6 6 oz clear party cups.
• In a resealable plastic bag, crush 14 oreo thins.
• Add crushed oreos to the top of the Greek yogurt mixture.
• Peel one clementine and add a slice to each cup. Slice mint leaf into 6 small pieces to use as a pumpkin leaf. Add these to the tops of the pumpkins.
• Peel and slice apple into small rectangle shapes to resemble bones in the Graveyard.
• Cut 1 large banana into thirds and draw designs like a ghost face or RIP with the black icing.
• Add apple bones and banana ghost/ tombstones to the cups.
• Cover and store in the refrigerator.

HALLOWEEN GHOST CUPCAKES

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.

SPOOKY GHOST CUPS

Steps:

• Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
• Spoon mixture into large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze mixture into 8 small (7 oz.) clear plastic cups or glasses to resemble ghosts. Create a "face" with decorating gel and candies.
• Refrigerate until ready to serve. Store leftover desserts in refrigerator.

GHOSTLY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat.
• Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth.
• Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail." Repeat with the remaining cupcakes.
• Rewarm the dark chocolate until liquid again, if necessary. Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving.

SPOOKY GHOST SHAKE

Steps:

• Melt chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Use clean small paintbrush to paint a ghost face on inside of each of 4 clear 8-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.
• Place milk and dry pudding mix in 1-qt. pitcher with tight-fitting lid; cover. Shake vigorously 1 min. or until well blended.
• Pour into prepared glasses; top with COOL WHIP. Serve immediately. (Mixture thickens as it stands.)