Halloween Candy Cupcakes
Halloween Candy Cupcakes
There’s no trick to this treat. Chocolate cupcakes made with Betty Crocker Super Moist devil’s food cake mix and Rich & Creamy frosting — a dessert recipe that showcases Halloween thrills.Recipe courtesy of Betty Crocker.
Prep Time
20
minutes
Cook Time
21
minutes
Servings
24
Total time: 41 minutes
Ingredients
- 1 box betty crocker super moist devil’s food cake mix. (water, vegetable oil and eggs called for on cake mix box)
- 1 cup miniature semisweet chocolate chips
- 1 container betty crocker rich & creamy vanilla frosting
- 1 cup candy-coated chocolate candies
- 20 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
- 1 cup candy corn
Directions
- Heat oven to 350 degrees F (325 for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.Make cake mix as directed on box, using water, oil and eggs.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups.Bake 18 to 24 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to cooling racks.
- Cool completely.Frost cupcakes.
- Sprinkle candy-coated chocolate candies, peanut butter cup candies and candy corn evenly over cupcakes.