Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
Water, vegetable oil and egg whites called for on cake mix box
12 large marshmallows, halved
1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
48 small chocolate-covered mint candies (from 4.75-oz box)
24 chocolate chips
1/4 cup slivered almonds
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Recipe Tips
These cupcakes can be made several days ahead and frozen. You can freeze them before or after decorating.
Look for Halloween-themed paper baking cups in the baking aisle at your local craft store.
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