A piping bag is helpful, but not necessary, in making these creepy cupcakes.

Mummy Cupcakes

prep time 15 min

total time 1 hr 10 min

makes 24 servings, 1 cupcake (55 g) each

What You Need:

1 pkg. (2-layer size) chocolate cake mix

14 Oreo Cookies, coarsely chopped

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1 cup cold milk

1/4 cup icing sugar

2 cups thawed Cool Whip Whipped Topping

48 Baker’s Semi-Sweet Chocolate Chips

Make It:

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

BEAT pudding mix, milk and sugar in large bowl whisk 2 min., stir in Cool Whip. Spoon into pastry bag fitted with basket-weave tip.

PIPE pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.

kraft kitchens tips

Make Ahead

Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.

If You Don’t Have a Piping Bag

Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.

Courtesy Jack Hourigan

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