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Skull Cakes

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Halved marshmallows stuffed between cupcakes and their paper liners help turn everyday cupcakes into Halloween party Skull Cakes.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted
12 JET-PUFFED Marshmallow s, cut in half
3/4 cup semi-sweet chocolate chips
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Let's Make It
1
Prepare cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Bake as directed on package for cupcakes. Cool completely.
2
Beat cream cheese, butter and vanilla with mixer until well blended. Add sugar gradually, beating well after each addition.
3
Pull each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's jaw. Frost cupcakes with cream cheese mixture. Decorate with chocolate chips.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using any flavor cake mix.
Tip 2
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 3
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 280mg
12%
Total Carbohydrates 50g
18%
Dietary Fibers 0g
Sugars 39g
78%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings, one 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.
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