Creepy Halloween Skull Cupcakes Recipes
HALLOWEEN SKULL CUPCAKES
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
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
CREEPY HALLOWEEN SKULL CUPCAKES
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
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
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- Dark Chocolate Coconut Ghosts. These little coconut ghosts by Natalie from Feasting on Fruit aren’t only super cute but they’re also incredibly healthy.
- Bloody Cups. These bloody cups by Bianca from Elephantastic Vegan couldn’t be much easier to make! They’re vegan and gluten-free and you need only 3 ingredients.
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- Spooky Skull Vegan Pot Pie. Halloween dinner will be the spookiest ever with these little skull vegan pot pies by Kathy from Healthy Slow Cooking. Of course you can still make Kathy’s vegan pot pie without a skull cookie cutter.
- Raspberry Halloween Mummies. Don’t these Halloween mummy pies by Kate from Veggie Desserts look super cute? Kate used fresh raspberries to fill them. But she says you can also use frozen raspberries or even jam.
- Scary Halloween Monster Bites. If you’re looking for healthy vegan Halloween recipes, these little scary monster energy bites from Gathering Dreams are perfect for you!
- Mummy Cookies. These vegan mummy cookies by Alisa from Go Dairy Free are super easy to make. And they’re so cute! I mean just look at them! They’re made with store-bought sugar cookies to make it even easier for you.
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- Ghost cupcakes. Keep it simple with spooky spectre sponges to add to your Halloween platter. Drape your vanilla cupcakes with cookie cutter sized sheets of fondant and draw on some simple faces with a black icing pen.
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