Ingredients:
- 1 (15.25 oz) package devil’s food cake mix (such as Duncan Hines)
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ½ (16 oz) packages prepared vanilla frosting
- 1 (7 oz) pouch prepared chocolate frosting
Directions:
- Preheat the oven:
Set to 350°F (175°C). Line two 12-cup muffin tins with paper liners. - Make the batter:
In a large bowl, combine the cake mix, water, eggs, and oil. Beat with an electric mixer on low speed for about 30 seconds until moistened, then on medium speed for 2 minutes until smooth and creamy. - Bake:
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes in the tin, then transfer to a wire rack to cool completely. - Frost the base:
Spread a thin layer of vanilla frosting over each cupcake. Refrigerate for 30 minutes to firm up the surface. - Decorate the skulls:
Add a second layer of vanilla frosting for a smooth, white skull base.
Fill a piping bag with chocolate frosting (small round tip) and draw faces:- Large ovals for eyes
- Two small dots for nostrils
- A stitched smile for the mouth
Tip: For extra spooky flair, sprinkle edible glitter or crushed Oreo “dirt” around the cupcakes before serving! Perfect for Halloween parties or haunted dessert tables.