Thursday, October 28, 2010
Chocolate Peanut Butter Ghost Cupcakes
1 Betty Crocker SuperMoist Chocolate Devil's Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
Peanut Butter Frosting:
1 1/2 cups peanut butter
1 1/2 cups icing sugar
1/4 cup milk, warmed
1 teaspoon vanilla
4 egg whites
1/2 cup sugar
1/2 teaspoon corn starch
- Bake cupcakes as per directions on box, in lined cupcake pans.
- Prepare frosting by creaming together peanut butter and icing sugar, then adding in milk and vanilla. Set aside.
- Beat eggs whites until soft peaks form. Add sugar then beat until stiff peaks form. Fold in corn starch. Spoon meringue into plastic bag, cut corner to create hole. Squeeze meringue out on baking sheet lined with foil and greased with cooking spray, to form 24 ghost shapes. Add 2 chocolate chips to each for eyes. Bake @ 350° for 10-12 minutes. Let cool.
- Once cupcakes have cooled, ice with frosting, and top with meringue ghost.
- Makes 24 cupcakes. Boo!