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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- 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 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.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg
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