HALLOWEEN TARANTULA MINI CUPCAKES
These chocolate cupcakes made using Betty Crocker™ Super Moist™ cake mix are a perfect creative dessert for your Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
- Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.
Nutrition Facts : Calories 123, Carbohydrate 16 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Mini Cupcake, Sodium 104 mg
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