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Funfetti Halloween Mini Cakes: 10 Jaw-Dropping Bites

Funfetti Halloween Mini Cakes
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These funfetti Halloween mini cakes are cheerful, bite-sized treats perfect for festive gatherings. They combine colorful sprinkles with a simple, vegetarian-friendly recipe. Customize them with different sprinkles or chocolate for a personal touch. They are quick to prepare and ideal for parties or a cozy night in.

Ingredients

Scale
  • 1 box Pillsburyâ„¢ Funfetti® Halloween Cake Mix
  • 3 large Eggs
  • 1 cup Water
  • 1/3 cup Oil (Vegetable or canola oil)
  • 1 cup Funfetti Halloween Sprinkles (or regular sprinkles, crushed candies)
  • 12 oz White Chocolate Chips (or milk, dark chocolate)

Instructions

  1. Preheat your oven to 325°F (163°C) and generously spray silicone Halloween cake molds with nonstick spray.
  2. In a large mixing bowl, combine the Pillsbury™ Funfetti® Halloween Cake Mix, water, oil, and eggs. Mix until the batter is smooth and well combined, ensuring no lumps for a fluffy texture.
  3. Carefully fill each cavity of the prepared silicone molds halfway with the cake batter, allowing room for the funfetti Halloween mini cakes to rise without overflowing.
  4. Bake the mini cakes in the preheated oven for 10 to 15 minutes. The funfetti Halloween mini cakes are ready when they are lightly golden and a toothpick inserted into the center comes out clean.
  5. Remove the molds from the oven and let the funfetti Halloween mini cakes cool completely on a wire rack for at least 15-20 minutes before gently popping them out to prevent breakage.
  6. While the cakes cool, melt 12 oz of white chocolate chips in a microwave-safe bowl. Heat in short bursts of 30 seconds, stirring frequently, until the chocolate is smooth and fully melted.
  7. Sprinkle a layer of Funfetti Halloween Sprinkles into the bottom of each mold. Then, layer the melted white chocolate over the sprinkles, filling the molds to create a delicious chocolate base for your funfetti Halloween mini cakes.
  8. Gently press each cooled funfetti Halloween mini cake into the chocolate layer, ensuring they sit evenly atop the sprinkles.
  9. Cover the molds with plastic wrap and place them in the freezer for at least 2 hours to set the chocolate and help the funfetti Halloween mini cakes maintain their shape.
  10. Once frozen, carefully invert the molds to release the funfetti Halloween mini cakes. Gently tap or press on the molds to help them pop out. Serve and enjoy your festive funfetti Halloween mini cakes!

Notes

  • Always spray silicone Halloween cake molds generously with nonstick spray to prevent sticking and ensure a smooth release of your funfetti Halloween mini cakes.
  • Allow the funfetti Halloween mini cakes to cool completely in the molds before removal to prevent any breakage and maintain their delightful form.
  • Mix the batter until smooth, but avoid over-mixing to keep your funfetti Halloween mini cakes light and fluffy.
  • Test for doneness by inserting a toothpick; it should come out clean. Be careful not to overbake, as this can dry out the funfetti Halloween mini cakes.
  • Experiment with different types of chocolate for decorating, such as milk or dark chocolate, to add a fun twist to your funfetti Halloween mini cakes.

Nutrition

Find it online: https://sarecipe.com/funfetti-halloween-mini-cakes/