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Scary Skull Cakes

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24
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Make headlines with these spooky treats, fashioned out of white cake mix and assorted candies.
Mar 2, 2015


  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 12 large marshmallows, halved
  • 1 tub Betty Crocker* Creamy Deluxe* or Whipped Frosting (any white or vanilla flavour)
  • 48 small chocolate-covered mint candies
  • 24 chocolate chips
  • 1/4 cup (50 mL) slivered almonds


  • 1
    Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box.
  • 2
    Carefully pull back a small section of paper from each cupcake; insert large marshmallow between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
  • 3
    For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.

Expert Tips

  • Tip 1
    Tip: These cupcakes can be made several days ahead and frozen. You can freeze them before or after decorating.
  • Tip 2
    Tip: Look for Halloween-themed paper baking cups in the baking aisle at your local craft store.

Nutrition Information

No nutrition information available for this recipe
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