Erica HemmingsCan you believe it is October already? I really feel like it was just the beginning of summer. Now I’m breaking out all my Halloween décor and pumpkin everything is EVERYWHERE. The best part of October is starting to prep for the two most anticipated events of the year in my life, Halloween and my birthday!
For those of you who don’t know me, I was supposed to be born on Halloween but decided to be fashionably late and was born on Election Day. In the spirit of my should-be birthday, I always had Halloween parties growing up to celebrate both holidays.
This year we are going to go all out for Halloween since the past few years we kept it much more low key. In our neighborhood almost everyone decorates their houses, has all kinds of goodies for both the kids and adults, and at least half a dozen houses have
parties that people hop around to throughout the evening.
parties that people hop around to throughout the evening.
I decided that I wanted to be one of the party houses this year. I want cupcakes so we can give them to friends and family as they come and go. The best part is I won’t be stuck with a whole cake when everyone leaves. I also wanted to keep it Halloween themed and of course it must be chocolate.
So, I took to the trusty internet and found a recipe that combines Halloween and two of my top 5 favorite sweets, chocolate chip cookies and cupcakes! May I present, Ghostly CHIPS AHOY! Devil’s Food Cupcakes!
Ingredients
1 pkg. (2-layer size) devil’s food cake mix
24 CHIPS AHOY! Cookies
1 tub (8 oz.) frozen whipped topping, thawed
48 mini candy button eyes (about 1-1/2 tsp.)
24 CHIPS AHOY! Cookies
1 tub (8 oz.) frozen whipped topping, thawed
48 mini candy button eyes (about 1-1/2 tsp.)
Preparation
Heat oven to 350°F.
Prepare cake batter as directed on package.
Spoon into 24 paper-lined muffin-pan cups.
Bake 8 to 10 min. or until centers of cupcakes are puffed. (Cupcakes will not be
done.) Immediately top each partially baked cupcake with 1 cookie. Bake additional 8
to 10 min. or until toothpick inserted into cupcakes comes out clean. Cool 10 min.
Remove cupcakes from pans to wire racks; cool completely.
Spoon whipped topping into decorating bag fitted with large piping tip. Use to pipe whipped topping onto cupcakes to resemble ghosts. Add candy button eyes.
Tips
Make Ahead
Bake cupcakes as directed; cool completely. Place in airtight container; freeze up to 2
weeks. When ready to serve, thaw cupcakes overnight in refrigerator. Top with whipped topping and add the candy button eyes as directed.
Substitute
Substitute chocolate chips for the candy button eyes.
CHIPS AHOY! Bat Cupcakes
Spoon cake batter into prepared muffin pan cups. Bake 14 to 19 minutes or until a toothpick inserted into centers comes out clean; cool completely. Spread whipped topping onto tops of cupcakes. Sprinkle lightly with black-colored sugar or chocolate sprinkles. Cut 24 CHIPS AHOY! Cookies in half. Insert 2 cookie pieces into whipped
topping on top of each cupcake to resemble bat’s wings. Add candy button eyes.
Nutrition Information Per Serving: 190 calories, 10g total fat, 3.5g saturated fat, 25mg cholesterol, 130mg sodium, 24g carbohydrate, <1g dietary fiber, 14g total sugars includes 12g added sugars, 2g protein
How cute are these cupcakes? And let me tell you, they definitely look as good as they taste! Plus, there are so many options to customize these deliciously spooky treats to fit your party and taste buds.
So, grab your broom and fly on down to the Commissary to grab all the ingredients for these ghostly desserts today!
Jennifer
Lasonja Williams
