Best Scaredy Cat Cupcakes Recipes

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HALLOWEEN CAT CAKE POPS



Halloween Cat Cake Pops image

Enjoy these creative vanilla cake pops on the occasion of Halloween - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 28

Number Of Ingredients 13

1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Creamy Deluxe™ vanilla ready-to-spread frosting (from 1-lb container)
1/3 cup orange candy sprinkles
Black food decorating pen
56 sliced almonds (1/8 cup)
14 strands rice stick noodles
2 bags (10 oz each) black candy melts or coating wafers
1/2 teaspoon black candy coating
2 tablespoons canola oil
28 paper lollipop sticks
1 large block white plastic foam
56 pieces candy corn (2/3 cup)

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
  • Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
  • Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
  • In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
  • Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.

Nutrition Facts : Calories 267, Carbohydrate 36 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 128 mg

SCAREDY-CAT BROWNIES



Scaredy-Cat Brownies image

Who doesn't buy extra Halloween candy? Our chewy and fudgy brownies, which are made with a combination of bittersweet chocolate chips and cocoa powder, are topped with peppermint patties and candy eyes for a bite that will make you say boo!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus more for baking pan
1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/4 cups sugar
1/2 pound bittersweet chocolate chips (1 1/2 cups)
3 large eggs
1 teaspoon pure vanilla extract
32 miniature chocolate peppermint patties, such as York
Candy eyes, chocolate chips, and icing pens, for decorating

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
  • Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
  • Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

Nutrition Facts : Calories 248 g, Fat 13 g, Fiber 2 g, Protein 4 g, SaturatedFat 7 g

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