Cookies aren't generally known to be spooky, but black decorating gel gives a Halloween-style makeover to these yummy pumpkin cupcakes.
What You Need
Original recipe yields 24 servings
24 Halloween OREO Cookies
1 pkg. (2-layer size) yellow cake mix
1 can (16 oz.) ready-to-spread vanilla frosting
1-1/3 cups BAKER'S ANGEL FLAKE Coconut, tinted green with food coloring
Black decorating gel
24 JET-PUFFED BOOMALLOWS Marshmallows
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Let's Make It
Split cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
Prepare cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
Bake as directed on package. Remove from pans; cool completely on wire racks.
Spread cupcakes with frosting. Immediately sprinkle with coconut.
Decorate orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.
Enjoy one of these spooky cupcakes with a cold glass of fat-free milk.
For best results, frost cupcakes and sprinkle with coconut, a few at a time, to prevent frosting from hardening and to ensure coconut sticks to frosting.
How to Tint Coconut
Mix 1/2 tsp. water with a few drops of food coloring. Add colored water to coconut in resealable plastic bag. Close bag and shake coconut back and forth until coconut is evenly tinted.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.