Pretzel sticks help the eyes really stand out on these cute Halloween cupcakes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line twenty-four to thirty 21/2-inch muffin cups with paper bake cups.

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  • In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually beat in sugar, 1/4 cup at a time, until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each just until combined.

  • Spoon batter into prepared muffin cups, filling each about two-thirds full.

  • Bake 18 to 22 minutes or until a toothpick comes out clean. Cool cupcakes in pan 5 minutes. Remove from pans; let cool on wire racks.

  • To decorate, tint frosting green. Using a pastry bag fitted with a large round tip or plastic bag with one corner snipped, pipe long spikes on cupcakes as desired. Dip pretzel sticks in melted coating and attach candy eyeballs while still moist. Insert 2 pretzels into each cupcake. Let stand until set.

Creamy White Frosting:

In a large bowl beat 1 cup shortening, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with a mixer on medium 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in 2 cups additional powdered sugar and 1 to 2 tablespoons additional milk to reach spreading consistency. Makes 3 cups.

Nutrition Facts

352 calories; 16 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 40 mg cholesterol; 201 mg sodium. 118 mg potassium; 50 g carbohydrates; 1 g fiber; 39 g sugar; 3 g protein; 1 g trans fatty acid; 244 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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