Halloween Candy Dipped Cupcakes Recipe
Additional ingredients to prepare brownie mix per box directions
1 tub Pillsbury™ Funfetti® Midnight Black Frosting
2 bags of candy melts in desired color
Piping tip (number 1A)
PREPARE cake mix according to package instructions using water, oil and eggs to make 24 cupcakes. Cool cupcakes completely.
SPOON frosting from the second tub into a piping bag fitted with piping tip number 1A. Pipe a tall swirl onto each cupcake. Transfer to the freezer for 10 minutes.
MELT candy melts in a medium microwave-safe bowl, stirring every 30 seconds until melted and pourable. Pour into a shallow glass.
REMOVE cupcakes from freezer. Dip each cupcake’s frosting into the candy melt. Top with sprinkles from the frosting lid. Let the candy melt harden for a few minutes and serve.
Serving Size (1 Cupcake), Calories 220 (Calories from Fat ), Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 105mg, Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 25g, Includes 25g Added Sugars), Protein 1g, Potassium 77mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 6mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.