.Gooey Brain Cupcakes.

.Ingredients.
1 pkg. (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
1 to 2 drops red food coloring


.Instructions.
1. HEAT oven to 350°F.

2. PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

3. BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP and food coloring; spoon into pastry bag fitted with round tip.

4. PIPE pudding mixture in zigzag pattern on tops of cupcakes to resemble brains, starting in center of each cupcake before filling in sides. Keep refrigerated.


.Tips.
Make Ahead - Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.

If You Don't Have a Piping Bag- Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.


(Source: Kraft)


Enjoy!

.Shards of Glass Cupcakes.

.Ingredients.
24 cupcakes (any kind), frosted (with canned or homemade frosting)

Sugar Glass:
Nonstick spray
2 cups water
3 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon cream of tartar

Blood:
14.5 oz can of dark cherries in water (water, not syrup)
1/4 cup superfine sugar (you can find this in the baking aisle)
1/2 teaspoon lime juice
1 Tablespoon cornstarch


.Instructions.
To Make the Glass:
1. Line a large cookie sheet with foil and spray with nonstick spray. You want to spray the pan at least 30 minutes prior to using it.

2. Mix together the water, sugar, corn syrup and cream of tartar in an old saucepan and bring to a boil with a candy thermometer inserted. Let the mixture boil, stirring continuously, until it reaches 300 F. Pour the mixture very quickly and carefully into the lined and oiled pan and let cool.

3. When the mixture has cooled completely, carefully pop it out of the pan and peel off the foil. Tap it in the center with a hammer or meat mallet to crack it into shards.

To Make the Blood:
1. Pour the can of cherries (with juice) in a food processor or blender and mix just enough for the cherries to be mostly broken up but not completely smooth. Pour the cherry mixture with the rest of the blood ingredients into a heavy saucepan and heat on medium. Slowly bring to a boil, stirring constantly.

2. Reduce to a simmer and heat until the cherry mixture has thickened. Allow to cool.

3. Spoon a blob of “blood” on the center of each cupcake. Dip an edge of a “glass shard” into the blood and insert in the center of the blood.


(Source: Confessions of a Cookbook Queen)


Enjoy!

.Skeleton Cupcakes.

.Ingredients.
baked and frosted cupcakes (reserve a little extra frosting)
white chocolate covered pretzels
large marshmallows
lollipop sticks
food writer (or black icing)


.Instructions.
1. First bake some cupcakes. I used sprinkles on mine because I’m addicted to sprinkles. If you don’t share this addiction you can leave them off.

2. Cut an inch or so off the stick so it’s not so long.

3. Flatten your marshmallow slightly and carefully press your stick into the flattened marshmallow.

4. Next using your food writer or black frosting make a skeleton face.

5. Now you need to make his bones, slide on the pretzels. Here’s where your extra frosting helps. It holds the pretzels in place. Now stick your arm-less skeleton into your cupcake.

6. So, he needs some arms, cut the top of some extra pretzels off. Do this carefully, otherwise the pretzels break. Now, with some more frosting carefully attach the arms.


(Source: cookies and cups)


Enjoy!

.Witch Hats.

Yield: 24 witch hats and 11 cupcakes.

.Ingredients.
24 ice cream sugar cones
1 package (18-1/4 ounces) yellow cake mix
1/2 cup chocolate frosting
24 chocolate wafers
1 can (16 ounces) vanilla frosting
1/4 teaspoon orange paste food coloring
12 green apple Jolly Rancher Chews, halved
Purple nonpareils


.Instructions.
1. Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil.

2. Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

3. Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.

4. Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.

5. In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.


(Source: Taste of Home)


Enjoy!

.Dracula's Bite Cupcakes.

.Ingredients.
one batch of red velvet cupcakes
handful of pomegranate seeds

For the cream-cheese frosting:
2 tablespoons (25g) butter, at room temperature
1⁄2 cup (125g) cream cheese, at room temperature
1⁄2 teaspoon vanilla extract
1⁄4 cup (125g) confectioner's (icing) sugar

For the cherry sauce:
1 cup (125g) black cherries, very ripe
and de-stoned or canned
1⁄4 cup (50g) superfine (caster) sugar
1⁄2 cup (120ml) water or juice from the canned cherries, if using
1⁄2 teaspoon lime juice
1 tablespoon cornstarch (cornflour) or arrowroot


.Instructions.
1. To make the frosting, beat the softened butter in a small bowl. Add the cream cheese and blend together until there are no lumps. Add the vanilla extract and gradually beat in the sugar until you have a fairly thick, spreadable consistency. Ice the cupcakes using the back of a dessertspoon and give them a smooth finish.

2. To make the cherry sauce, blend the cherries in a bowl using an electric hand blender, then place in a medium-sized heavy-based pan with the sugar, water, lime juice, and cornstarch or arrowroot. Heat on medium until the cherries begin to release their liquid, and then slowly bring to a boil, stirring constantly. Reduce to a simmer and heat until the cherry mixture has thickened to the desired consistency (runny enough to pipe but thick enough to prevent bleeding into the frosting). Allow to cool.

3. Fit a piping bag with a number 67 tip, then pour in the cherry pulp mixture. Insert the tip gently into the frosting to make "bite marks," and then spill the "blood" out over each cake. Dot the finished cakes with pomegranate seeds.

From Lily Vanilli's A Zombie Ate My Cupcake!


.Tips.
*Ideally, always decorate your cakes with ingredients that complement their flavor. These cream-cheese frosted red velvet cupcakes are topped with "blood" made from pulped black cherries and dotted with pomegranate seeds or redcurrants.


(Source: Parenting.Com)


Enjoy!

.Easy Spider Cupcakes.

.Ingredients.
Cupcakes::
1 container (16 oz) vanilla frosting
1/4 teaspoon orange concentrated paste food color
24 unfrosted cupcakes (purchased or baked from a mix)

Spiders::
1 tube (0.68 oz) black decorating gel (not food color)
30 large black gumdrops


.Instructions.
1. Place 3 tablespoons of the frosting in small bowl; set aside. Stir orange food color into remaining frosting in container until well blended and no streaks remain. Frost cupcakes.

2. To make Spider Cupcakes, use black decorating gel to draw spiral covering on top of each frosted cupcake. Drag toothpick through spiral from center out, creating a spiderweb. Place black gumdrop in center and make legs coming out from gumdrop.


(Source: tablespoon)


Enjoy!

.Candy Corn Cupcakes.

.Ingredients.
1 white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
Garnish: candy corns and orange sprinkles


.Instructions.
1. Preheat oven to 350 degrees and line cupcake pan with paper liners.

2. Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.

3. Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.

4. Fill paper liners with about 1-2 Tablespoons of orange batter. Then top with 1-2 Tablespoons of yellow batter. Bake according to cake mix package directions - about 15-18 minutes.

5. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.


(Source: The Girl Who Ate Everything)


Enjoy!

.Spider Cupcakes.

This makes 2 doz. or 24 servings, one cupcake each.


.Ingredients.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
1 can (16 oz.) ready-to-spread white frosting
24 OREO Cookies
12 pieces black string licorice (32 inch each)
48 miniature candy-coated chocolate pieces


.Instructions.
1. PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

2. DISSOLVE drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.

3. CUT each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."


.Tips.
* Make Ahead: Cupcakes can be decorated up to 8 hours ahead.


(Source: Kraft Foods)


Enjoy!

.Skull Cakes.

This makes 24 servings, one cupcake each.


.Ingredients.
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


.Instructions.
1. 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.

2. BEAT cream cheese, butter and vanilla with mixer until well blended. Add sugar gradually, beating well after each addition.

3. 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.


.Tips.
* Substitute: Prepare as directed, using any flavor cake mix.



(Source: Kraft Foods)


Enjoy!

.Monster 'Cake'.

This makes 24 servings, one cupcake each.


.Ingredients.
1 pkg. (2-layer size) yellow cake mix, or own choice of flavor
1 pkg. (4-serving size) 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
6 drops green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating gel
8 OREO Chocolate Sandwich Cookies, finely crushed
3 JET-PUFFED Miniature Marshmallows, cut in half


.Instructions.
1. PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.

2. BEAT cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.

3. ARRANGE cupcakes on large serving platter or tray to resemble a monster's head as shown in diagram. Spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on the cupcakes. Fill in the hair with cookie crumbs. Place 2 of the marshmallow halves in centers of eyes; place remaining 4 marshmallow halves in the mouth for teeth. Store in refrigerator.


.Tips.
* How to Create Your Own Unique Cake: Let your imagination run wild and create your own unique cake. Just assemble the cupcakes into a shape such as a ghost, jack-o'-lantern or witch face, then frost and decorate. It's easy!


(Source: Kraft Foods)


Enjoy!

.Eyeball Cupcakes.

This makes 24 servings, one cupcake each.


.Ingredients.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate 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 (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel


.Instructions.
1. PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

2. BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.

3. PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.


.Tips.
* Substitute: Prepare as directed, using any flavor cake mix.



(Source: Kraft Foods)


Enjoy!

.Creepy Crawly Cupcakes.

.Ingredients.
Chocolate cupcake, use any of your favorite cupcake mix
Canned chocolate icing Canned chocolate icing
Chocolate sprinkles (hair)
2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)
Clean scissors Clean scissors
Ruler Ruler
1 package of black string lace licorice (legs)


.Instructions.
1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.



(Source: Family Oven)


Enjoy!

.Cool Spider Cupcakes.

.Ingredients.
24 baked chocolate cupcakes, paper liners removed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup chocolate sprinkles
24 pieces (24-inch each) black shoestring licorice
48 M&M's


.Instructions.
1. FROST tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.

2. CUT each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of teach cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.


.Tips.
* Variation: To create "lady bugs," stir a few drops red food coloring into whipped topping. Frost cupcakes as directed. Decorate with chocolate chips.
* How to Safely Store COOL WHIP Desserts: Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.


(Source: Kraft Foods)


Enjoy!

.Jack Skellington Cupcakes.

.Ingredients.
1 box (18.25 oz) devil's food cake mix
1 1/2 cups lowfat buttermilk
3 large eggs
1/4 cup canola oil
2 cans (16 oz each) dark chocolate frosting

.Decoration.
black gel or paste food color
24 marshmallows
24 (4-in.) thin bread sticks (grissini) or lollipop sticks
a clean artist's brush
24 grape fruit leather snacks (like FruitaBu)
black decorating sugar
red nonpareil candies


.Instructions.
1. Heat oven to 350°F. You'll need 24 regular-size muffin cups lined with paper, foil or Halloween-themed liners.

2. Beat cake mix, buttermilk, eggs and oil in large bowl with mixer on medium speed 2 minutes or until just blended. Divide batter between muffin cups (1/4 cup batter per cup).

3. Bake 24 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 15 minutes before removing cupcakes to rack to cool completely.

4. Tint chocolate frosting black with food color; frost cupcakes.

5. To decorate: Slightly flatten marshmallows with palm of your hand. Insert a broken length of bread stick or lollipop stick into each marshmallow. Place some black frosting in a microwave-safe custard cup and microwave about 5 seconds, until thin and runny. Paint skeleton faces onto marshmallows with a fine paintbrush.

6. Using the photo as a guide, cut fruit leather into bat wings with scissors; press in decorating sugar to coat. Roll fruit leather scraps into small balls, then shape into bat heads with ears; coat heads in sugar. Attach 2 nonpareil candies for eyes with a dab of frosting.

7. To assemble: Using photo as guide, stand bat wings upright in frosting on top of cupcakes. Insert a skeleton head behind wings into middle of cupcake. Attach a bat head in middle of wings with frosting.


.Tips.
* Plan Ahead: You can bake cupcakes 2 weeks ahead and freeze. Frost and decorate up to 1 day ahead, cover and keep at room temperature.


(Source: Woman's Day)


Enjoy!

.Autumn Leaf Cupcakes.

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes. This recipe makes 24 cupcakes.


.Ingredients.
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup semisweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting


.Instructions.
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.

2. Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.

3. Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.

4. Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.


.Tips.
* Variation: Use your favorite flavor Betty Crocker® SuperMoist® cake mix for the cupcakes.


(Source: Campbell's Kitchen)


Enjoy!