Type what you have

Ingredients

• ✓ chocolate chip
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• sugar
• banana
• oil
• vanilla extract
• yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl.
3. 3 Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By kerrydawn

Ingredients

• ✓ chocolate chip
• cooking spray
• sugar
• butter
• banana
• egg
• cake flour
• cake flour
• baking soda
• salt
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
2. 2 Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
3. 3 Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
5. 5 Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

By Carla Maria

Ingredients

• ✓ chocolate chip
• cooking spray
• all-purpose flour
• white sugar
• brown sugar
• baking powder
• salt
• egg
• milk
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
2. 2 Mix flour, white sugar, brown sugar, baking powder, and salt together in a large bowl.
3. 3 Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix egg mixture into flour mixture until incorporated. Fold in mini chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool briefly in the tin before transferring muffins to a wire rack to cool completely.

By MW

Ingredients

• ✓ chocolate chip
• whole wheat flour
• all purpose flour
• baking powder
• salt
• sugar
• cinnamon
• butter
• date
• milk
• milk
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
3. 3 Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
4. 4 Bake in preheated oven until risen and golden brown, 10 to 12 minutes.

By Allira

Ingredients

• ✓ chocolate chip
• cooking spray
• applesauce
• greek yogurt
• coconut oil
• sucralose sugar blend
• egg white
• almond milk
• butternut squash
• almond extract
• cocoa powder
• salt
• baking soda
• baking powder
• oat flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Ingredients

• ✓ chocolate chip
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• milk
• butter
• apple cider vinegar
• vanilla extract
• brown sugar
• cinnamon
• powdered sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
2. 2 Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
4. 4 Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
5. 5 Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
6. 6 Bake in the preheated oven until golden, about 14 minutes.
7. 7 While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
8. 8 Remove cupcake pan from the oven and top rolls with icing.

By Victoria

Ingredients

• ✓ chocolate chip
• cooking spray
• water
• instant coffee granule
• all-purpose flour
• white sugar
• pumpkin puree
• oil
• egg
• baking soda
• salt
• cinnamon
• clove
• nutmeg
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
2. 2 Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By Bringhomethebakin'

Ingredients

• ✓ chocolate chip
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• all-purpose flour
• cocoa powder
• cinnamon
• baking soda
• nutmeg
• salt
• baking powder
• allspice
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
2. 2 Combine sugar and oil in a large bowl; beat in eggs and vanilla extract. Add grated zucchini; stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Stir in chocolate chips and walnuts with a wooden spoon until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into center comes out clean, about 50 minutes. Carefully tip loaf onto a work surface. Gently tap bottom of loaf; if it sounds hollow, bread is done.

By TheAngelique

Ingredients

• ✓ chocolate chip
• sugar pumpkin
• olive oil
• salt
• cooking spray
• sour cream
• creme de cacao liqueur
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• pumpkin pie spice
• baking soda
• baking powder
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
4. 4 Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
6. 6 Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
7. 7 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
8. 8 Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
9. 9 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

By MattS

Ingredients

• ✓ chocolate chip
• vanilla extract
• egg
• molasses
• vegetable oil
• soy milk
• pumpkin
• brown sugar
• salt
• allspice
• nutmeg
• baking soda
• ginger
• cinnamon
• whole wheat flour
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
3. 3 Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

By Kim

Ingredients

• ✓ chocolate chip
• orange zest
• orange juice
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• orange zest
• maple syrup
• almond oil
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• coconut flour
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Ingredients

• ✓ chocolate chip
• marshmallow
• graham cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman

Ingredients

• ✓ chocolate chip
• candy corn
• peanut butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
3. 3 Stir peanut butter into candy corn until smooth. Spread mixture on the prepared baking sheet; freeze until hardened, about 20 minutes.
4. 4 Place chocolate chips in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
5. 5 Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

By amandahouck85

Ingredients

• ✓ chocolate chip
• watermelon
• half-and-half
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ chocolate chip
• black bean
• water
• brownie mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ chocolate chip
• red velvet cake mix
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, eggs, and oil together in a bowl until well mixed; fold in chocolate chips. Roll dough into 24 balls and arrange on an ungreased baking sheet.
3. 3 Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes.
4. 4 Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool completely, 15 to 20 minutes.

By rosebud15404

Ingredients

• ✓ chocolate chip
• mascarpone cheese
• heavy cream
• vanilla extract

Instructions

1. 1 Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.
2. 2 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

By mistressmary

Ingredients

• ✓ chocolate chip
• egg white
• lemon juice
• white sugar

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
2. 2 Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
3. 3 Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
4. 4 Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
5. 5 Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

By John Mitzewich

Ingredients

• ✓ chocolate chip
• pecan
• caramel
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ chocolate chip
• confectioners sugar
• egg substitute
• butter
• mint extract
• vanilla extract

Instructions

1. 1 Line a baking sheet or plate with waxed paper.
2. 2 Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
3. 3 Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
4. 4 Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

By Allrecipes Member

Ingredients

• ✓ chocolate chip
• wheat cracker
• butter
• brown sugar
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
2. 2 Place crackers on the foil-lined baking sheet in a single layer so they overlap like shingles. Add butter and sugar to a saucepan over medium heat. Bring to a boil and continue to cook until sugar dissolves, about 3 minutes. Pour butter-sugar mixture evenly over crackers.
3. 3 Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle with chocolate chips.
4. 4 Let stand until chips have melted, about 2 minutes. Spread chocolate over crackers with a spreader or kitchen knife. Sprinkle with nuts.
5. 5 Allow to cool completely, about 1 hour. Break into chunks, and store in an airtight, sealed container.

By Trish McQuhae

Ingredients

• ✓ chocolate chip
• graham cracker
• butter
• brown sugar
• marshmallow

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
2. 2 Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of prepared pan to form crust.
3. 3 Bake in the preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
4. 4 Remove the pan from the oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
5. 5 Bake in the preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
6. 6 Let s'mores rest in the pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from the pan and cut into squares.

By Darryn JoHana

Ingredients

• ✓ chocolate chip
• white sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Stir together sugar, milk, and butter in a saucepan over medium heat; bring to a boil. Cook at a rolling boil for 30 seconds, then immediately remove from the heat.
2. 2 Add chocolate chips and vanilla to the saucepan; stir until chips are completely melted. Pour immediately over warm brownies.

By CRUNCHM

Ingredients

• ✓ chocolate chip
• all-purpose flour
• baking powder
• baking soda
• cream
• sugar
• egg
• oat
• blueberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

By Cheerios

Ingredients

• ✓ chocolate chip
• chocolate sandwich cookie crumb crust
• coffee ice cream
• hot fudge topping
• chocolate sandwich cookie
• whipped topping
• chocolate syrup

Instructions

1. 1 Freeze crust until firm, about 30 minutes.
2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Ingredients

• ✓ chocolate chip
• cooking spray
• saltine cracker
• sugar
• butter
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
2. 2 Arrange crackers in the prepared jelly roll pan.
3. 3 Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
4. 4 Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
5. 5 Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

By CookinginFL

Ingredients

• ✓ chocolate chip
• raisin bread
• peanut butter
• banana
• ricotta cheese
• sugar
• cinnamon

Instructions

1. 1 Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
2. 2 Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
3. 3 Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

By Folkorb

Ingredients

• ✓ chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• hazelnut
• candy sprinkle

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ chocolate chip
• devil's food cake mix
• water
• egg
• vegetable oil
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
4. 4 Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

By pieperle

Ingredients

• ✓ chocolate chip
• cornflake cereal
• confectioners' sugar
• peanut butter
• butter
• vegetable oil

Instructions

1. 1 Mix cornflakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
2. 2 Place chocolate chips and oil in a microwave-safe glass or ceramic bowl. Heat in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes.
3. 3 Grease a baking sheet.
4. 4 Gently roll peanut butter balls in melted chocolate until evenly coated; arrange on the prepared baking sheet.

By Allrecipes Member