This is a fun, cost-effective, and family-friendly baking craft to get your kids ready for Halloween!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Generously oil two Muffin Makers.
- In a large bowl, whisk mix with milk, 1⁄3 cup oil, and vinegar to create batter.
- Divide batter evenly into pans, filing cavities approximately 2⁄3 full.
- In two batches, microwave on high for 2 min 30 sec. Rest in pan 5 min; invert onto wire rack to cool. Alternatively, bake in preheated 350° F oven for 15–18 min. Cool in pan for 10 min; unmold.
- Meanwhile, in 4-Cup Prep Bowl, microwave candy melts on high for 60–90 sec or until melted, stirring every 30 seconds.
- Spoon small dollop of melted chocolate onto each baked cupcake and top with a marshmallow.
- Divide remaining melted chocolate onto top of each marshmallow—use a generous amount so it oozes down the sides. Place two chocolate chips on the front of each marshmallow to make eyes.
Instead of chocolate chips, use candy eyeballs for an extra spooky ghost! If you can’t find them in the baking section of your grocery store, try a craft shop.
Per serving (1 cupcake): Calories 240, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 32 g (Fibre 1 g, Sugars 20 g), Protein 3 g.
25 min
12 servings
$0.80/serving
25 min12 servings$0.80/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Generously oil two Muffin Makers.
- In a large bowl, whisk mix with milk, 1⁄3 cup oil, and vinegar to create batter.
- Divide batter evenly into pans, filing cavities approximately 2⁄3 full.
- In two batches, microwave on high for 2 min 30 sec. Rest in pan 5 min; invert onto wire rack to cool. Alternatively, bake in preheated 350° F oven for 15–18 min. Cool in pan for 10 min; unmold.
- Meanwhile, in 4-Cup Prep Bowl, microwave candy melts on high for 60–90 sec or until melted, stirring every 30 seconds.
- Spoon small dollop of melted chocolate onto each baked cupcake and top with a marshmallow.
- Divide remaining melted chocolate onto top of each marshmallow—use a generous amount so it oozes down the sides. Place two chocolate chips on the front of each marshmallow to make eyes.
Instead of chocolate chips, use candy eyeballs for an extra spooky ghost! If you can’t find them in the baking section of your grocery store, try a craft shop.
Per serving (1 cupcake): Calories 240, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 32 g (Fibre 1 g, Sugars 20 g), Protein 3 g.
