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Scary Skull Cakes

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Scary Skull Cakes
  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 7
  • Servings 24
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Ingredients

  • 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

Directions

  • 1
    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.
  • 2
    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.
  • 3
    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.

Expert Tips

  • tip 1
    These cupcakes can be made several days ahead and frozen. You can freeze them before or after decorating.
  • tip 2
    Look for Halloween-themed paper baking cups in the baking aisle at your local craft store.

Nutrition Information

270 Calories, 9g Total Fat, 2g Protein, 45g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
270
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
70mg
2%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
34g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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