Type what you have

Ingredients

• ✓ chocolate frosting
• milk chocolate candy kiss
• vanilla wafer cookie
• butterscotch chip

Instructions

1. 1 Smear a small amount of frosting onto flat bottom of 1 candy kiss; press onto flat bottom of 1 vanilla wafer cookie. Smear a small amount of frosting onto flat bottom of 1 butterscotch chip; press onto rounded top of same cookie. Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ chocolate frosting
• red string licorice
• chocolate covered peanut butter cup
• chocolate-covered graham cracker cookie
• milk chocolate candy

Instructions

1. 1 Cut string licorice into 2-inch pieces and pull apart to make small strings. Set aside.
2. 2 Place one miniature peanut butter cup upside down on a work surface. Top with a dab of frosting. Center one chocolate-covered graham cracker onto frosting to form a cap with a mortarboard. Gently press cracker onto peanut butter cup.
3. 3 Place a small dab of frosting in the center of graham cracker and attach licorice string tassel. Allow tassel to drape over edge of cracker. Place a candy-coated milk chocolate piece in the center of cracker over end of tassel to make button.
4. 4 Repeat with remaining candies and crackers to make 50 graduation caps with tassels.

By Baily

Ingredients

• ✓ chocolate frosting
• graham cracker
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Line the bottom of a 9x13-inch pan with a single layer of graham crackers.
3. 3 Combine cold milk and pudding in a large bowl; whisk briskly for 2 minutes.
4. 4 Mix whipped topping into pudding mixture until combined.
5. 5 Spread 1/2 of the pudding mixture over graham cracker layer.
6. 6 Top with another layer of graham crackers. Cover with remaining pudding. Top with a final layer of graham crackers.
7. 7 Frost the top layer with chocolate frosting.
8. 8 Refrigerate for at least 2 hours before serving. This will allow graham crackers time to soften.

By KBehrens2

Ingredients

• ✓ chocolate frosting
• graham cracker
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers.
2. 2 Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.
3. 3 Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.
4. 4 Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.

By mspms

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
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 20 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool them completely on a wire rack before decorating.
4. 4 Frost each cupcake with a thin layer of white vanilla frosting. For best results, refrigerate the cupcakes for 30 minutes to make decorating easier.
5. 5 Remove cupcakes from the fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

By pieperle

Ingredients

• ✓ chocolate frosting
• cooking spray
• chocolate cake mix
• water
• egg
• vegetable oil
• chocolate confectioners coating

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Line a baking tray with waxed paper.
2. 2 Blend cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 31 minutes. Let cool enough to handle.
4. 4 Crumble warm cake into a large bowl; stir in frosting until well blended. Use a melon baller or small scoop to form chocolate cake mixture into balls and place them on the prepared baking tray. Place in the freezer until cake balls are chilled, about 15 minutes.
5. 5 Melt chocolate coating in a glass bowl in the microwave or a metal bowl over a pan of simmering water, stirring occasionally until smooth.
6. 6 Dip cake balls in melted chocolate using a toothpick or fork to hold them. Return to the tray to set.

By Allison

Ingredients

• ✓ chocolate frosting
• chocolate cake mix
• water
• egg
• vegetable oil
• fudge stripe cookie
• milk chocolate candy kiss
• red gel icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat cake mix, 1 cup water, 3 eggs, and ⅓ cup oil in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium; beat for 2 minutes. Divide batter among the prepared cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 21 minutes. Cool. Frost cupcakes with frosting.
4. 4 Break cookies in half; press two halves, stripe-sides down, into tops of each cupcake for wings. Place chocolate kisses in front of wings, points-facing forward, for bodies. Dot top-sides kisses with red gel icing for eyes.

By Tosha Fields

Ingredients

• ✓ chocolate frosting
• yellow cake mix
• water
• egg
• vegetable oil
• lollipop stick
• chocolate candy melt
• decorating icing
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.
5. 5 Crumble cooled cake into a large bowl.
6. 6 Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.
7. 7 Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.
8. 8 Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.
9. 9 Push a lollipop stick halfway into each ball of cake mixture.
10. 10 Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.
11. 11 Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
12. 12 Enjoy!

By Miss Amy

Ingredients

• ✓ chocolate frosting
• white cake mix
• chocolate cake mix
• food coloring
• brown paste food coloring
• orange candy
• spearmint gumdrop
• gumdrop
• gumdrop
• candy lime slice
• sesame seed

Instructions

1. 1 Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
2. 2 Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
3. 3 Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
4. 4 In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
5. 5 For bun bottom, frost the 8 inch cake with light brown frosting.
6. 6 For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
7. 7 For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
8. 8 For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

By Gail

Ingredients

• ✓ chocolate frosting
• cooking spray
• yellow cake mix
• water
• egg
• vegetable oil
• instant french vanilla pudding
• milk
• whipped cream
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray 24 mini muffin cups with cooking spray.
3. 3 Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
4. 4 Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
5. 5 Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
6. 6 Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
7. 7 Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
8. 8 Freeze filled cupcakes for at least 1 hour to make frosting them easier.
9. 9 Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
10. 10 Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

By veggiechef

Ingredients

• ✓ chocolate frosting
• brown sugar
• egg
• vegetable oil
• unsweetened chocolate
• all-purpose flour
• baking powder
• baking soda
• salt
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat brown sugar and eggs together in a bowl with an electric mixer until thick and pale, about 10 minutes; beat in oil and melted chocolate until incorporated.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into brown sugar mixture until just blended. Stir in zucchini and ½ cup walnuts until evenly distributed. Divide batter among the prepared muffin cups, using an ice cream scoop, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 minutes more.
5. 5 Spread frosting over cooled cupcakes; garnish with remaining ¾ cup walnuts.

By jen

Ingredients

• ✓ chocolate frosting
• egg
• white sugar
• corn oil
• milk
• baking powder
• all-purpose flour
• all-purpose flour
• confectioners' sugar
• egg yolk
• sugar
• cornstarch
• vanilla extract
• vanilla frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper.
2. 2 Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan.
4. 4 Bake in the preheated oven until top is golden brown, 15 to 20 minutes.
5. 5 Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake.
6. 6 Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator.
7. 7 Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper.
8. 8 Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top.
9. 9 Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake.
10. 10 Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

By Min

Ingredients

• ✓ chocolate frosting
• shortening
• peanut butter
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white sugar
• chocolate candy sphere
• chocolate filling
• candy eyeball

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Beat shortening, peanut butter, brown sugar, and ½ cup white sugar in a large bowl with an electric mixer until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
3. 3 Mix flour, baking soda, and salt together in a small bowl; add to peanut butter mixture in the large bowl and stir until completely incorporated into a dough.
4. 4 Divide and shape dough into 48 balls.
5. 5 Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the center of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
7. 7 Cut each chocolate truffle in half. Put one piece atop each cookie with the rounded side facing upwards.
8. 8 Spoon frosting into a piping bag fitted with a small round tip, or use a resealable plastic bag with a corner snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
9. 9 Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

By What's for dinner, mom?

Ingredients

• ✓ chocolate frosting
• all-purpose flour
• white cake mix
• sour cream
• egg
• butter
• water
• vanilla pudding mix
• sugar
• red food coloring
• purple gel food coloring
• blue food coloring
• green food coloring
• yellow food coloring
• orange paste food coloring
• rainbow sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease and flour a 10-cup fluted tube pan (such as Bundt).
2. 2 Combine cake mix, sour cream, eggs, butter, water, pudding mix, and sugar in a large bowl. Beat with an electric mixer on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick.
3. 3 Evenly divide batter among 6 small bowls; tint each batch a different color, using enough food coloring paste to reach desired tone, colors will deepen and brighten when baked.
4. 4 Spoon red batter into bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of the pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap the pan on the counter 3 times to allow batter to settle.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
6. 6 Cool cake in the pan for 10 minutes. Turn cake out onto a serving plate; cool completely, about 1 hour.
7. 7 Drizzle or spread frosting over cooled cake; decorate with rainbow sprinkles.

By GoosesGirl94

Ingredients

• ✓ chocolate frosting
• milk chocolate chip
• walnut

Instructions

1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda

Ingredients

• ✓ chocolate frosting
• cupcake
• vanilla frosting
• blue food coloring

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
2. 2 Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.

By Allrecipes

Ingredients

• ✓ chocolate frosting
• chocolate cake mix
• chocolate cookie crumb
• gummi worm

Instructions

1. 1 Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. 2 Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. 3 Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

By Shaleo

Ingredients

• ✓ chocolate frosting
• cherry pie filling
• dark chocolate cake mix
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
4. 4 Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

By landladyv

Ingredients

• ✓ chocolate frosting
• milk
• whipped topping
• vanilla pudding mix
• graham cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.
3. 3 Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.
4. 4 Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 minutes.
5. 5 Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 ½ hours before serving.
6. 6 Enjoy!

By Cathy Gordon

Ingredients

• ✓ chocolate frosting
• butter
• sugar
• egg
• all-purpose flour
• cocoa powder
• almond
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
3. 3 Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
4. 4 Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.

By Sara

Ingredients

• ✓ chocolate frosting
• sugar cookie dough
• cream cheese
• sour cream
• white sugar
• flour
• milk
• egg
• vanilla pudding mix

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
2. 2 Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
3. 3 Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
4. 4 Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

By KarenM

Ingredients

• ✓ chocolate frosting
• devil's food cake mix
• instant chocolate pudding mix
• sour cream
• vegetable oil
• water
• egg
• semisweet chocolate chip
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
2. 2 Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
4. 4 Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

By Brenda

Ingredients

• ✓ chocolate frosting
• yellow cake mix
• butter
• brown sugar
• egg
• peanut
• toffee bit
• chocolate chip
• butterscotch chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, butter, brown sugar, and eggs in a bowl. Beat with an electric mixer, scraping bowl occasionally, until well mixed. Stir in peanuts and toffee; spread into an ungreased 9x13-inch baking pan. Sprinkle chocolate chips, butterscotch chips, and coconut on top.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack and coat with frosting. Cut into squares.

By readycooker

Ingredients

• ✓ chocolate frosting
• cocoa powder
• all-purpose flour
• baking powder
• egg yolk
• white sugar
• egg white
• vanilla extract
• whipped cream
• banana
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
2. 2 In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
3. 3 Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
4. 4 Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.

By Sara Anthony

Ingredients

• ✓ chocolate frosting
• molasses
• brown sugar
• water
• shortening
• all-purpose flour
• baking soda
• salt
• allspice
• ginger
• clove
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
2. 2 Mix together the molasses, brown sugar, water and shortening.
3. 3 Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
4. 4 Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

By Heather

Ingredients

• ✓ chocolate frosting
• cocoa powder
• water
• butter
• white sugar
• white sugar
• all-purpose flour
• baking powder
• egg
• vanilla extract
• confectioners' sugar
• peanut butter
• white chocolate chip
• butter
• red decorating gel
• white decorating gel

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
3. 3 Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour.
5. 5 Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
6. 6 Line a baking sheet with baking parchment.
7. 7 Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill mixture or moisten hands if it starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes.
8. 8 Place white chocolate in top of a double boiler over simmering water. Stir continuously, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
9. 9 Remove the eyes from the freezer and individually pick them up with a toothpick. Dip balls into melted chocolate leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and put back on the parchment lined baking sheet.
10. 10 Dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate to make room for the red decorating gel. Fill the holes with red decorating gel.
11. 11 Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.

By MarkSeabourne

Ingredients

• ✓ chocolate frosting
• vanilla frosting
• salt
• vanilla extract
• milk
• shortening
• butter
• powdered sugar
• vanilla extract
• water
• vegetable oil
• milk
• egg
• salt
• baking soda
• cocoa powder
• sugar
• flour

Instructions

1. 1 Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
2. 2 Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
3. 3 Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
4. 4 Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
5. 5 Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

By Kathryn Hendrix