Surprise Inside Halloween Candy Cupcakes Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Devil’s Food Cake Mix

Water, vegetable oil and eggs called for on cake mix box

1/2

cup M&M’s® Minis® Candy-Coated Milk Chocolate Candies

1

container (1.70 oz) Betty Crocker™ Spooky Sprinkles (about 1/3 cup)

1

package (0.88 oz) Betty Crocker™ Dessert Decorations Candy Eyeballs

2

                        tubs (16 oz each) Betty Crocker™ Rich & Creamy Vanilla Frosting

1

tube (0.67 oz) Betty Crocker™ Green Neon Gel Food Color (about 2 1/2 teaspoons)

Preparation

Heat oven to 375° (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Using melon baller, scoop out center of each cupcake, about 1 inch deep. Set center pieces aside.

In small bowl, mix chocolate candies, 2 tablespoons of the candy sprinkles and the candy eyeballs. Fill each cupcake with 1 heaping teaspoonful candy mixture. Replace center piece; gently press on top of each cupcake.

In large bowl, place frosting; stir in food color until blended. Fill decorating bag fitted with medium star tip. Pipe decorative swirl on top of each cupcake. Sprinkle remaining candy sprinkles on top. Store loosely covered at room temperature.

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