PUMPKIN MELLOWCREMES RECIPES

Steps:

• For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 24 standard muffin cavities with paper liners.
• In large bowl or bowl of stand mixer, whisk together white rice flour, granulated sugar, potato starch, pumpkin pie spice, baking soda, salt, and xanthan gum.
• In microwave-safe bowl or on top of a double boiler, melt chocolate. (If using the microwave, heat on high for 30 seconds. Remove bowl and stir. Repeat until chocolate is fully melted. If using double boiler, bring water to a simmer, set bowl on top of double boiler. Stir until chocolate melts.) Set chocolate aside.
• Add eggs, oil, pumpkin, and water to dry ingredients. Whisk or mix on medium speed until batter forms. Spoon half of batter into a separate bowl. Add melted chocolate to half of the batter. Stir to combine. Batter will be thick.
• Spoon an equal amount of pumpkin and chocolate batter into each prepared muffin cavity. Batter should not fill the cavity more than halfway. Don't worry about swirling the batters. They mix during baking.
• Bake until a cake tester inserted into the center of each cupcake comes out clean, about 30 minutes. Remove pan(s) from oven. Allow cupcakes to cool in pan for five minutes before turning out onto a wire rack to cool completely.
• For the Frosting: In large bowl, cream together butter and cream cheese with an electric beater until smooth. Add powdered sugar and milk. Mix until smooth. If icing is thick, add an additional teaspoon of milk. Spread on cooled cupcakes.

Steps:

• Place the Milano, Nutter Butter, or other oblong/oval shaped cookies onto a large baking sheet. Set aside.
• In a small microwave safe bowl, melt the candies or chocolate in the microwave in 20 second increments, stirring after each time, until smooth.
• Add the melted candies or chocolate to a piping bag with just a very tiny bit of the corner snipped off, a piping bag fitted with a size 1 or size 2 piping tip, or my favorite option, a small cookie decorating bottle fitted with a size 2 piping tip.
• Pipe the letters "R.I.P." onto each cookie then allow letters to set and harden.
• While the cookies rest, remove the lids of the pudding cups and discard. Stir cups with a spoon or spatula to even out the surface of the pudding.
• Spoon 1 heaping Tablespoon of crushed Oreos evenly onto the surface of each pudding cup. If you want to make more than the 8 cups in the recipe, you will need 1 Oreo2 per cup. Feel free to add more crushed Oreos, if desired.
• Place one R.I.P. cookie into each pudding cup, pushing it down gently until it is securely in place. If the chocolate isn't completely hardened yet, that's ok. Just be careful not to disturb the letters.
• If using, add some green sprinkles to the dirt. You may also consider adding pumpkin mellowcremes, gummy worms, or gummy skulls. Pudding cups are best served immediately, as cookies start to get soggy quickly. If traveling to a party, prepare the cups as much or as little as you wish, but save the headstones for last and add them right before serving.