Mini Ghost Cupcakes


Junior Member
3/4 cup(s) flour
3/4 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 egg
1/3 cup(s) warm water
1/3 cup(s) buttermilk
2 tablespoon(s) vegetable oil
1 teaspoon(s) vanilla extract


1 container(s) (12-ounce) Cool Whip
36 (3 dozen) mini chocolate cupcakes (see above)
72 mini chocolate chips
36 regular chocolate chips


Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)

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Junior Member
Halloween Worms

1 (6 ounce) package raspberry gelatin powder or 1 (6 ounce) package grape flavor gelatin
3 (1/4 ounce) envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall slender 4 cup container (same height as extended straws)
3/4 cup whipping cream
12 -15 drops green food coloring


1 In a bowl, combine gelatins.
2 Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
3 Meanwhile, gently pull straws to extend to full length; place in tall container.
4 Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
5 Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
6 Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
7 Cover and chill until ready to use, at least 1 hour or up to 2 days.
8 Worms will hold at room temperature up to 2 hours.

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