Spooky Pumpkin Cupcakes

Ingredients

• 15 servings decorating gel black
• 1.3 cups baker's angel flake coconut green with food coloring
• 24  boomallows marshmallows jet-puffed
• 24  halloween oreo cookies 
• 16 oz ready-to-spread vanilla frosting canned
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• oven

Directions

1. Split cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
2. Prepare cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
3. Bake as directed on package.
4. Remove from pans; cool completely on wire racks.
5. Spread cupcakes with frosting. Immediately sprinkle with coconut.
6. Decorate orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.