Recipe Ingredients:

• 1 pkg (15.25 oz) red velvet cake mix
• 9 oz brick-style plain cream cheese, at room temperature
• 3 tbsp butter, at room temperature
• 6 tbsp icing sugar
• 1/2 cup M&M’S Milk Chocolate Ghoul’s Mix, divided
• 1 small tube red gel icing

Directions:

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. Prepare cake mix according to package directions. Using half of the batter, fill each muffin cup about three-quarters full (bake remaining batter as cupcakes or reserve for another use). Bake according to package directions. Let cool completely.
2. Using electric mixer, beat cream cheese until lightly and fluffy; beat in butter and icing sugar until smooth.
3. Using paring knife, cut out 1-inch wide cone-shaped piece from top of each cupcake without cutting through to bottom or sides of the cupcakes.
4. Reserve 24 M&M’S Milk Chocolate Ghoul’s Mix. Fill each cupcake cutout with remaining Milk Chocolate Ghoul’s Mix.
5. Transfer icing to piping bag fitted with medium round tip. Pipe frosting evenly over cupcakes. Decorate top of each cupcake with 2 reserved M&M’S to resemble eyes. Pipe two lines of red gel icing onto each cupcake to resemble dripping blood from a vampire bite.

Tip: : Alternatively, use store-bought cheesecake frosting or vanilla buttercream if preferred.
**increased frosting amount by 150%, but please note recipe only uses 41% of cake mix (half of batter baked, minus cones removed)

Nutrition Facts

Per 1 cupcake

• Calories 250
• Fat 16g
• Saturated Fat 8g
• Cholesterol 55mg
• Sodium 220mg
• Carbohydrate 24g
• Fiber 1g
• Sugars 18g
• Protein 3g