These skull cupcakes will definitely spook your guests—they're the perfect dessert to serve at your next Halloween party. Use your favorite cupcake recipe and decorate the skulls using vanilla frosting, marshmallows, almond slices and chocolate-covered mint candies.
- 1 box of Betty Crocker™ Super Moist™ white cake mix
- 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
Heat oven to 350°F (325°F for dark or nonstick pans).
Place the 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.