Spooky Pumpkin Cupcakes

24 Halloween Oreo Chocolate Sandwich Cookies
1 (18.25-ounce) package yellow cake mix
1 (16-ounce) can ready-to-spread vanilla frosting
1 1/3 cups Baker's Angel Flake Coconut, tinted green with food coloring
Black decorating gel
24 Jet-Puffed BooMallows
  1. Split cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
  2. Prepare cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
  3. Bake as directed on package. Remove from pans; cool completely on wire racks.
  4. Spread cupcakes with frosting. Immediately sprinkle with tinted coconut.
  5. Decorate orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry.
  6. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.

Makes 24 servings.

Note: To tint coconut, just add 2 to 3 drops green food coloring to coconut in a plastic baggie and shake it until all the coconut is tinted. You may add more coloring until you reach the desired color you like.

Nutrition: (per serving)
Calories 310
Total fat 15g
Saturated fat 4g
Cholesterol 25mg
Sodium 260mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 34g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 6%DV

Recipe and photograph provided courtesy of Kraft Food, Inc.

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