24 chocolate cupcakes, baked and cooled 16 oz. ready-to-spread chocolate frosting 10 chocolate sandwich cookies, remove filling and crush into fine crumbs 12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallows 12 JET-PUFFED STACKERMALLOWS Marshmallows black food coloring spray can Halloween sprinkles (optional) black, brown and green edible ink markers
What to do:
1. To make gravestones: Trim edges of vertical STACKERMALLOWS to create gravestone's decorative top. Lay all gravestones on a paper towel and evenly spray food coloring on them. Make sure to move can evenly and quickly over all of them to avoid darker spots. Let dry for 30 minutes. Once dry, use black edible ink marker to decorate each gravestone. 2. To make pumpkins: Use brown edible ink marker to color the pumpkin stem. Use green edible ink marker to draw 2-3 swirly vines on each pumpkin. Repeat for all 12 pumpkins. 3. To decorate cupcakes: Smear about a tablespoon of chocolate frosting on top of each cupcake using a spatula or butter knife. Leave a thicker layer on the very top of the cupcake, this will help the gravestones and pumpkins stay in place when you add them. Immediately after frosting, dip the frosted cupcake onto the cookie crumbs. Make sure to cover top completely. Place pumpkins and gravestones on top of each cupcake. Gently press down marshmallows to make sure they stay in place. Add decorative sprinkles as you wish.
* Tip: You can also make Jack O' Lanterns from the PUMPKINSPICEMALLOWS using black edible ink markers!
* Recipe and photo courtesy of Blogger, Alejandra Morin and Kraft Kitchen
