Prep Time 40m
Cook Time 18m
Ready Time 90m
Yield 12 cupcakes


Ingredients
CUPCAKES
  • 1 (14 oz.) package Martha White® Family Size Sweet Yellow Honey Cornbread & Muffin Mix
  • 1 cup milk
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
PEANUT BUTTER FROSTING
  • 1/2 can Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
  • 1/2 cup Jif® Creamy Peanut Butter
GHOST CUTOUTS
  • 1/2 cup white baking chips
  • 2 teaspoons light corn syrup
Preparation Directions
  • Step 1Heat oven to 400°F. Line 12 muffin cups with foil baking cups. Bake and cool cupcakes as directed for muffins on package, using milk, oil and eggs. Cool completely.
  • Step 2Stir together frosting and peanut butter in small bowl until well blended. Frost cooled cupcakes with frosting.
  • Step 3Combine white baking chips and corn syrup in small saucepan. Melt over low heat, stirring constantly until smooth. Refrigerate 15 to 20 minutes or until mixture is firm enough to knead.
  • Step 4Knead candy mixture slightly. Wrap in plastic wrap. Let stand at room temperature 15 to 30 minutes for easier handling.
  • Step 5Place candy mixture between 2 sheets of wax paper; roll to about 1/8-inch thickness.* Cut out 12 rounds with sharp knife or 1-inch round cookie cutter. Stretch and press rounds into ghost shapes with fingers. Make 2 holes in each for eyes with drinking straw. Place ghosts on frosted cupcakes.
  • Tip*to keep parchment paper from slipping while rolling out mixture, tape paper to the work surface.
High Altitude (above 3500 ft.):
  • Step 1See quick bread mix package for directions.
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