Best Halloween Goblin Cupcakes Recipes

Goblins Delight Cupcakes image

Provided by Alia55

Categories Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

8 ounces cream cheese
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 tablespoon orange marmalade
1 drop red food coloring
2 drops green food coloring
1 cup hersheys chocolate chips
1 (515 g) vanilla cake mix
3 eggs
1 1/3 cups water
1/3 cup oil

Steps:

Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
Add chocolate chips, set aside
Cupcakes: make as directed on package.
Fill 24 paper muffin cups 2/3 full with batter.
Spoon about 1 tablespoon cheese filling onto each cupcake.
Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.

Nutrition Facts : Calories 210.1, Fat 11.7, SaturatedFat 4.1, Cholesterol 41.8, Sodium 197, Carbohydrate 25, Fiber 0.7, Sugar 16.7, Protein 2.9

Halloween Goblin Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 18

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups Betty Crocker™ Whipped fluffy white frosting (from two 12-oz containers)
2 cups purple candy melts
1 tablespoon shortening
1 teaspoon purple paste food color
18 large candy eyes

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg