Best Skull Cupcakes Recipes

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HALLOWEEN SKULL CUPCAKES



Halloween Skull Cupcakes image

Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
12 large marshmallows, halved
1 container Betty Crocker™ Whipped vanilla frosting
48 small chocolate-covered mint candies (from 4.75-oz box)
24 chocolate chips
1/4 cup slivered almonds

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, bake and cool cupcakes as directed on box.
  • Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
  • For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 34 g, TransFat 1 g

CREEPY HALLOWEEN SKULL CUPCAKES



Creepy Halloween Skull Cupcakes image

You can use any chocolate cupcake or muffin recipe for these scary skull cupcakes which are always are hit at any Halloween party I bring them to. I was inspired by the movie 'Night of the Living Dead' when creating them.

Provided by PiePerle

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 2h33m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package devil's food cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 ½ (16 ounce) packages prepared vanilla frosting
1 (7 ounce) pouch prepared chocolate frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
  • Frost each cupcake with a thin layer of white vanilla frosting and refrigerate for 30 minutes to make decorating easier.
  • Remove cupcakes from fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 38.6 g, Cholesterol 24.7 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 234.4 mg, Sugar 30.8 g

CHOCOLATE SKULL CUPCAKES



Chocolate Skull Cupcakes image

Make these scary cupcakes with chocolate cake mix, candies and marshmallows - perfect dessert treat on Halloween.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 box (15.25 oz) Betty Crocker™ Super Moist™ milk chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
3/4 teaspoon vanilla
60 brown candy-coated chocolate candies
24 miniature marshmallows

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat butter and shortening with electric mixer on medium speed 2 minutes or until creamy. Slowly beat in powdered sugar and vanilla. Mound about 2 tablespoons frosting on each cupcake. Using fingers, make deep indentations in sides of frosting to look like skull.
  • Place 2 chocolate candies on each cupcake for eyes. Cut remaining chocolate candies in half; attach for nose with cut sides in frosting. With dampened kitchen scissors, cut each marshmallow into 5 slices; arrange slices on cupcakes to look like teeth.

Nutrition Facts : Calories 299, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 179 mg

SKULL CUPCAKES



Skull Cupcakes image

Turn everyday cupcakes into Halloween-style Skull Cupcakes with this handy recipe. Skull Cupcakes are made with halved marshmallows stuffed between cupcakes and their paper liners.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 24 servings, one cupcake each.

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted
12 JET-PUFFED Marshmallows, cut in half
3/4 cup semi-sweet chocolate chips

Steps:

  • Prepare cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Bake as directed on package for cupcakes. Cool completely.
  • Beat cream cheese, butter and vanilla with mixer until well blended. Add sugar gradually, beating well after each addition.
  • Pull each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's jaw. Frost cupcakes with cream cheese mixture. Decorate with chocolate chips.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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