Grown-ups avoid slime. Kids head straight for it—especially when it's made with marshmallow creme and used to frost Halloween poke cupcakes!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 cup JET-PUFFED Marshmallow Creme
1 cup thawed COOL WHIP Whipped Topping
8 drops green food coloring
Add To Shopping List
Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes; cool in pan 10 min.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cut small "X" in top of each cupcake with sharp knife. Carefully spoon gelatin over cupcakes, adding about 2 tsp. to each. Refrigerate 30 min.
Meanwhile, melt chocolate as directed on package; pour into resealable plastic bag. Snip small piece off one bottom of bag; use to pipe chocolate into spider web shapes on parchment- or waxed paper-covered baking sheet. Refrigerate 30 min. or until firm.
Whisk marshmallow creme and COOL WHIP until blended. Stir in food coloring; spread onto cupcakes. Top with chocolate spider webs.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
How to Store
Keep frosted cupcakes refrigerated.
Top frosted cupcakes with colored sugars and candy corn instead of the chocolate spider webs.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.