Halloween Skull Cupcakes Recipe

Ingredients

1

                        box  Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

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

Preparation

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.

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