HALLOWEEN TARANTULA MINI CUPCAKES

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Halloween Tarantula Mini Cupcakes image

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

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (12 oz) semisweet chocolate chips (2 cups)
2 tablespoons butter (do not use margarine)
3/4 cup whipping cream
2 tablespoons light corn syrup
96 orange jelly beans, if desired
Black string licorice, cut into 1-inch pieces, if desired
Chocolate sprinkles, if desired

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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