The first time I made these, everyone raved about them. You'll be surprised at how easy they really are...and yummy.
A definite crowd pleaser
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place black or dark brown paper baking cups in 24 regular-size muffin cups. (This is a Pillsbury recipe, but I like to use Duncan Hines Cake Mixes.)
2 Make, bake and cool cupcakes as directed on box.
3 Carefully pull back a small section of paper from each cupcake; insert large marshmallow half between paper and cake of each.
4 Frost tops of cupcakes and marshmallows to look like skull shape with whipped vanilla frosting.
5 For each skull cake, use 2 mint candies (I used junior mints) for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 slivered almonds for teeth.
Store loosely covered or freeze until use.