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Halloween Goblin Cupcakes


Makes 18 cupcakes


Celebrate Halloween or fall with this fun and “scary” dessert. These purple people eater cupcakes are baked using BETTY CROCKER vanilla cake mix and decorated using BETTY CROCKER white frosting.


1 box BETTY CROCKER Super Moist vanilla cake mix

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

3 cups BETTY CROCKER Whipped fluffy white frosting (from two 12-oz containers)

2 cups purple candy melts

1 tablespoon shortening

1 teaspoon purple paste food color

18 large candy eyes



1.Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake, and cool cake mix as directed on box for cupcakes, using water, oil, and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.

2.In microwavable bowl, microwave candy melts and shortening on Medium (50%) for 1 minute, then in 15-second intervals, until melted; stir until smooth Remove several cake balls from refrigerator at a time. Using for, dip cake balls in melted candy; tap off excess. Return to cooke sheet; refrigerate.

3.Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food0storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 “hors” and 36 “wings” onto cookie sheet. Let stand until set.

4.In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.


Find this recipe and more holiday treats at