Halloween Ghost Cupcakes

You can never have too many hor d'oeuvre recipes, so give Halloween Ghost Cupcakes a try. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 338 calories. This recipe serves 24. For 84 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from BettyCrocker.com has 161 fans. Halloween will be even more special with this recipe. If you have buttermilk, eggs, semisweet chocolate chips, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Halloween Ghost Cookie Stacks, Halloween Chocolate Ghost Cake, and Liquid Ghost Halloween Cocktail #HolidayFoodParty.

Servings: 24

Preparation duration: 40 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups. 2 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely. 3 In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.

 

Step by step:

1. Heat oven to 350F.

2. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.

3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

4. In large microwavable bowl, microwave candy melts as directed on package.

5. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes.

6. Let stand until set, about 15 minutes.

Nutrition Information:

covered percent of daily need