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Halloween Ghost Cupcakes
Halloween Ghost Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours
Indulge in irresistible Halloween cupcakes made with Betty Crocker™ Super Moist™ chocolate fudge cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup miniature semisweet chocolate chips
  • 4 1/2 cups white candy melts or coating wafers (27 oz)
  • 24 large marshmallows
  • 48 miniature semisweet chocolate chips (about 1 tablespoon)
Instructions:
  • Preheat the oven to 350°F. Line 24 muffin cups with paper baking cups. In a medium bowl, mix cake mix, buttermilk, oil, and eggs with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes. Fold in 1 cup of chocolate chips. Distribute the batter evenly among the muffin cups.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.
  • Microwave candy melts in a large microwavable bowl according to package instructions. Top each cupcake with 1 marshmallow and cover with melted candy, allowing the excess to drip down. Let cool briefly, then press 2 chocolate chips near the top of each ghost for the eyes. Allow to set for about 15 minutes before serving.

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