Black and White Cupcakes

Are you ready for Halloween? I'm super excited to see all the fun costumes when the kids come trick-or-treating! This is one of the highlights for me on Halloween. 

Another highlight would be all the yummy treats like these yummy black and white cupcakes I made for the kiddos. The frosting is the best part; (isn't it always?) with the almond flavoring and the fluffiness from the cool whip. These would be great to make for your Halloween party!!

Black and White Cupcakes
Makes 1 1/2 dozen cupcakes

1 box white cake mix
2 tablespoons unsweetened cocoa powder
Black food coloring paste

Preheat oven to 350 degrees. Line muffin cups with paper liners; set aside. Prepare cake mix according to package directions. Remove one-third of batter(this will be your white batter). To the other batter, add cocoa powder and desired amount of black food coloring. Beat at medium speed until well combined. Beginning and ending with black batter, alternate about 1 tablespoon of each batter into muffin cups, filling about two-thirds full. Bake for 20 minutes, or until a wooden toothpick inserted in center comes out clean; let cool in pan, and let cool completely on wire rack. Frost.

Fluffy White Frosting
Makes about 3 cups

1 (8-ounce) package cream cheese, softened
1/4 cup butter, room temperature
1 (12-ounce) container frozen whipped topping, thawed
1 cup confectioners' sugar
1/2 teaspoon almond extract

In medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth. Beat in whipped topping, confectioners' sugar, and almond extract, beating until smooth.

*Cupcake toppers are from Silhouette taped to a lollipop stick.

Recipe adapted from Phyllis Hoffman Celebrate