Like the name? I just made it up. I made these cupcakes over the weekend and decided to add the recipe to this here blog. Here's what ya do... so easy, so simple, so non-thinking since it's out of the box, and I don't mean 'out of the box' in that sense, but out of the box as in cake mix and jello boxes. (lame, i know; let's move on, shall we?) Here's what you need:
Pictures are great, aren't they? No need to type the list of ingredients, thus saving me from carpal tunnel syndrome, and saves you from having to read more of my ghastly typewriting; it's a win-win situation. (it's late, folks, lame humor is to be expected. ha)
Just follow the instructions on the cake mix box. The brand of cake mix doesn't matter. I went by someone's 'special recipe' to make Caitie's birthday 
cupcakes, the recipe called for Duncan Hines Super Moist Cake Mix and to use buttermilk instead of water; this brand of cake mix and using buttermilk was supposed to make the cupcakes really moist, which they were, 
but this time I used Betty Crocker and used water and found the cupcakes to be just as moist, or even more moist than the Duncan Hines cupcakes; with and without the jello. Both were good. Anyway, place paper baking cups into muffin tin(s); I had a little helper for this part. Go by the recipe on the 
cake mix box to make the cupcake batter, and put the batter into the baking cups. This makes 24 cupcakes. I only have one muffin tin that holds twelve cupcakes, so I had to do this 
twice; if you have two muffin tins, you can put both in at the same time and be done with it. I baked them for 20 minutes at 325 degrees(i used a dark non-stick pan; go by the directions on the box), then checked them with a toothpick; it came out clean, so I took them out of the oven and set them aside to cool. While they're cooling, make the jello. I used cherry-flavored jello. Go by the directions on the jello box.
When the cupcakes have cooled a bit, poke two to four holes in the top of each cupcake, this is so the jello will go down into the center of the cupcakes to help make them more 
moist. I used the tip of the handle of a plastic spoon to poke the holes, but a butter knife can be used as well, or anything else you can think of. I then poured two to three small spoonfuls of jello over the top of each cupcake. Once this is done, it's time to frost the tops of the cupcakes. I used chocolate frosting; any brand you choose. I then put orange and white
sprinkles on top along with a candy corn to decorate the frosting to give it that 'halloweeny'(for lack of a better term; it's late, remember? ha) look. Eat right away, or put them in a covered container, then into the fridge. It's best to keep them refrigerated, this helps keep the jello from settling at the bottom of the cupcake and becoming soggy.
Enjoy! :)
cupcakes, the recipe called for Duncan Hines Super Moist Cake Mix and to use buttermilk instead of water; this brand of cake mix and using buttermilk was supposed to make the cupcakes really moist, which they were, 
but this time I used Betty Crocker and used water and found the cupcakes to be just as moist, or even more moist than the Duncan Hines cupcakes; with and without the jello. Both were good. Anyway, place paper baking cups into muffin tin(s); I had a little helper for this part. Go by the recipe on the 
cake mix box to make the cupcake batter, and put the batter into the baking cups. This makes 24 cupcakes. I only have one muffin tin that holds twelve cupcakes, so I had to do this 
twice; if you have two muffin tins, you can put both in at the same time and be done with it. I baked them for 20 minutes at 325 degrees(i used a dark non-stick pan; go by the directions on the box), then checked them with a toothpick; it came out clean, so I took them out of the oven and set them aside to cool. While they're cooling, make the jello. I used cherry-flavored jello. Go by the directions on the jello box.
When the cupcakes have cooled a bit, poke two to four holes in the top of each cupcake, this is so the jello will go down into the center of the cupcakes to help make them more 
moist. I used the tip of the handle of a plastic spoon to poke the holes, but a butter knife can be used as well, or anything else you can think of. I then poured two to three small spoonfuls of jello over the top of each cupcake. Once this is done, it's time to frost the tops of the cupcakes. I used chocolate frosting; any brand you choose. I then put orange and white
sprinkles on top along with a candy corn to decorate the frosting to give it that 'halloweeny'(for lack of a better term; it's late, remember? ha) look. Eat right away, or put them in a covered container, then into the fridge. It's best to keep them refrigerated, this helps keep the jello from settling at the bottom of the cupcake and becoming soggy.Enjoy! :)
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