They make for an eye-popping treat at a Halloween party. But when you eat one of these cupcakes with your eyes closed, they're more yummy than scary.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. butter, softened
2 cups powdered sugar
12 JET-PUFFED Marshmallows, cut in half
2 Tbsp. red colored sugar
24 semi-sweet chocolate chips (about 2 Tbsp.)
2 tubes (0.67 oz. each) red decorating gel
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Remove cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes.
Press cut-sides of marshmallows in colored sugar. Use to decorate cupcakes along with the remaining ingredients.
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
Prepare using any red color of JELL-O Gelatin.
For best results, spoon the dissolved gelatin over cupcakes while they are still warm as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 0g
* 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.