YOU GUYS! This one is EASY. I’m serious. So easy. It’s SUPPOSED to look messy! Spooky. Easy. Messy. Fun. Perfect for a Halloween party or just a fun October baking day!
**I only made a half batch of both recipes. A full batch makes about 30 cupcakes and I only needed 15 for this project.
I first placed these out then traced their shape on a cardboard piece to cut out. You want some sort of slim base for these because the marshmallow gets really messy! Don’t mind the one I had to even out on top. Lesson learned, don’t overfill your cupcakes! Only fill about halfway.
Use your buttercream to frost a nice thick layer across the entire cupcake surface.
The sprinkles aren’t really necessary but I had this sprinkle blend leftover from my Spooky Unicorn Cake and I thought it would be a festive touch. For the eyes, I took two oreos and pulled one side off (as cleanly as possible, trickier than I thought!) and added chocolate chips.
This is the after the first layer of marshmallow. Take a cup of mini marshmallows and microwave for 30 seconds. Stir and let cool a little until the mixture starts to get stringy when you pull it apart. Start taking small clumps and pull it apart slightly to drape over the cupcakes. Work quickly because the marshmallow will cool quickly.
I did the same thing with a second cup of marshmallows to add more coverage and depth. I let it sit for a bit so the marshmallow would harden up then I cut the extra “cobwebs” off to clean it up a bit.
That’s it! 🙂