Halloween Skull Cupcakes

01Method

1. 1

   Heat the oven to 350°F (175°C). Place paper liners into two 12-cup muffin tins.

2. 2

   In a large bowl, mix together the cake mix, water, eggs, and oil. Use an electric mixer on low for about 30 seconds until just combined, then increase to medium speed and beat for 2 minutes until smooth. Distribute the batter evenly among the lined cups, filling each about three-quarters of the way.

3. 3

   Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the tins cool on a wire rack for 15 minutes, then transfer the cupcakes directly to the rack and allow them to cool fully before decorating.

4. 4

   Spread a thin base coat of white vanilla frosting over each cupcake. For easier decorating, chill the frosted cupcakes in the refrigerator for 30 minutes.

5. 5

   Take the cupcakes out of the fridge and apply a second, thicker layer of white frosting. Load a piping bag fitted with a small round tip with chocolate frosting, then decorate each cupcake with a skull: pipe two large oval eyes, a pair of small dots for nostrils, and a wide stitched grin for the mouth.