Recipes and Cooking Zombie Brain Cupcakes 4.4 (18) Add your rating & review These zombie cupcakes are spooky and sweet all at once! Decorate a batch of this clever Halloween dessert recipe to serve to all of your holiday revelers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 3, 2018 Print Rate It Share Share Tweet Pin Email Servings: 24 Yield: 24 cupcakes Ingredients 1 box desired-flavor cake mix 1 3.4 ounce package instant vanilla pudding mix Green food coloring 4 cup vanilla or white frosting Pink or red food coloring ½ cup strawberry or seedless raspberry jam or jelly, warmed Directions Prepare cake mix according to package directions for cupcakes in dark-colored paper liners. Cool completely. In a medium bowl prepare instant pudding mix according to package directions. Tint with enough green food coloring to reach desired color. In another medium bowl, combine frosting and enough pink food coloring to reach desired color. Using a large piping tip or apple corer, remove the core of the cupcake by inserting the large open end and twisting until the cake is loose. Fill with the green pudding mixture. Trim cake tops off of the reserved cake piece and place top on top of pudding. Repeat with remaining cupcakes and pudding (reserve any remaining pudding for another use or serve with cupcakes). Frost a thin layer of pink frosting over the cupcakes. Transfer remaining frosting into a resealable plastic bag or a piping bag fitted with a medium open tip. Pipe a line down the middle of the cupcake top and loop back up making a squiggle and back with the same motion. Repeat on other half of the cake top and with the remaining cupcakes and frosting. Drizzle with jam. Matthew Clark Rate it Print