Haunted House Cupcakes
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Haunted House Cupcakes
YIELD Makes 10 servings
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INGREDIENTS
| 1 | package (about 19-1/2 ounces) brownie mix, plus ingredients to prepare mix |
| 10 | waffle ice cream bowls |
| 1 | container (16 ounces) chocolate or caramel frosting |
| 20 | graham crackers |
| Licorice pieces, chow mein noodles, candy corn, candy pumpkins and other assorted candies | |
| Black decorating gel | |
PREPARATION:
- Preheat oven to 350°F. Prepare brownie mix according to package directions. Place waffle bowls on baking sheet. Fill waffle bowls about two-thirds full with brownie batter. Bake 25 minutes or until toothpick inserted into centers comes out almost clean. Cool completely on wire racks.
- Spread frosting on cooled cupcakes. For each house, break 1 graham cracker into 4 rectangles. Press rectangles into center of cupcake vertically for walls. Cut another rectangle in half; attach to top with frosting for roof. Attach candies to roof with frosting for chimney. Decorate as desired with candies and decorating gel.
This recipe appears in:
Halloween
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