Skull Cakes

Ingredients

• 0.3 cup butter softened ()
• 8 oz philadelphia cream cheese softened
• 3.4 oz jell-o vanilla flavor pudding instant
• 12  marshmallows jet-puffed cut in half
• 16 oz powdered sugar sifted
• 0.8 cup semi-sweet chocolate chips 
• 1 tsp vanilla 
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• oven
• blender
• muffin liners

Directions

1. Prepare cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
2. Bake as directed on package for cupcakes. Cool completely.
3. Beat cream cheese, butter and vanilla with mixer until well blended.
4. Add sugar gradually, beating well after each addition.
5. Pull each cupcake liner partially away from cake.
6. Place a marshmallow half between paper and cupcake to create skull's jaw. Frost cupcakes with cream cheese mixture. Decorate with chocolate chips.