BLOODY EYEBALL CUPCAKES

Bloody Eyeball Cupcakes image

They make for an eye-popping treat at a Halloween party. But when you eat one of these cupcakes with your eyes closed, they're more yummy than scary.

Provided by My Food and Family

Time 1h27m

Yield 24 servings

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. butter, softened
2 cups powdered sugar
12 JET-PUFFED Marshmallows, cut in half
2 Tbsp. red colored sugar
24 semi-sweet chocolate chips (about 2 Tbsp.)
2 tubes (0.67 oz. each) red decorating gel

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Remove cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes.
Press cut-sides of marshmallows in colored sugar. Use to decorate cupcakes along with the remaining ingredients.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 26 g, Protein 2 g