Halloween Recipe Rush Day 7: Graveyard Cupcakes

Hey everyone. I know this recipe is coming at you a little bit later in the day, and I apologize. Wound up having to fight with my oven. It decided to activate Sabbath mode, which I have no clue how to use or turn off or anything. After an eternity of fighting with it, the oven randomly decided to revert back to normal mode, and I was able to get back to cooking.

So, without further ado, Graveyard Cupcakes!

Ingredients: 

• Brown/Black Cake Mix
  • Any of the zillion varieties of chocolate will work
• Ingredients Called For On Back of Cake Mix
• White Almond Bark / Wilton Candy Melts
  • Henceforth referred to as "chocolate" for ease of writing
• Brown/Black Frosting
  • Again, any variety of chocolate will work
• Green Sugar Sprinkles

Equipment:

• Microwave-Safe Tall Coffee Cup
• Microwave-Safe Piping Bags & Tips
  • Go with these
• Skull & Skeleton Candy Molds
• Icing Spatula
• Muffin Pan
• Oven
• Muffin Pan Liner Cups
• Small Bowl

The actual cupcake part of this is fairly easy. Follow the instructions on the back of the cake mix for creating the batter, and then divvy it up into the muffin pan liners in the pan. Bake according to directions on box.

While the cupcakes are baking, melt the chocolate according to instructions, and carefully pipe it into the candy molds, tapping the mold against the work surface to remove any air bubbles. Note that if your candy molds are particularly deep, like my skull molds were, you'll want to fill them only partially full, or else they will be difficult to eat. I filled the skull molds only half way full. Pop these into the fridge until the cupcakes are done.

I didn't use the rib cage or skull on the skeleton molds
because the pieces were big enough to have dominated
the cupcakes

Let the cupcakes cool completely, and then apply a very thin layer of frosting to the top of them. Just be careful not to make it too thin, or else you'll wind up tearing up the tops of your cupcakes. Place just enough green sugar sprinkles into the bottom of the small bowl to cover the bottom of it. Carefully and gently roll the tops of each cupcake in the green sugar sprinkles, making sure not to hit the sides of the bowl. Add more sugar sprinkles to the bowl as needed.

Carefully pop the candy bits back out of the mold, and place them on the cupcake tops using a wee bit of frosting to adhere them.

How did yours turn out? Be sure to let us know in the comments below! Also, this week is our Halloween recipe rush, so be sure to like us on Facebook and follow us on Twitter to make sure you don't miss a single one.