Pot of Bones Halloween Chocolate Covered Cherries Mini Bundt Cakes Recipe

Hola Amigos! I know we've all heard of a Pot of Gold at the end of the rainbow, but for Halloween the only thing you are going to find is a Pot of Bones...buahhhahhahaha!!!

This is a super easy and tasty recipe because it didn't feel right to have all these Halloween desserts on the blog and non dipped in chocolate...The Irony!

Problem solved! Taking cue from popular valentine's treat, this mini bundts taste just like cherry ice cream covered in chocolate fudge!

I tell you, the minute I finished with the pictures, I ate mine! Amazing so much flavor is coming out of this morsel of goodness.

The chocolate ganache is the easiest glaze you could ever make but the flavor and texture makes this a decadent dessert.

The bones...it just to remind you that the spookiest night of all is right around the corner...better watch whats hiding behind the door and under the bed!

Thank you for visiting the blog today! Hope you are having a great time preparing for Halloween in and out of the kitchen.
And remember my pretties...everything tastes better with a Pinch of Love!

Besitos,

Lizy

Pot of Bones Halloween Chocolate Covered Cherries Mini Bundt Cakes

Ingredients:

1 Small Bag (8.25 oz) Vanilla Cupcake mix

1 Large Jar (10 oz) Maraschino Cherries, chopped (Save liquid!)

3/4 Cup Juice from the Maraschino Cherries

Bag of Bones Candy (got mine at the Dollar Store)

For the Ganache

4 oz Semi-Sweet chocolate chopped (I use Ghirardelli) 

1/2 Cup Cream

1 TBSP Butter

Directions:

Heat your oven at 350F or the temperature recommended in your cupcake mix direction. Prepare the mix accordingly, Usually eggs, oil and water but this time replace the amount of water for 3/4 cup of the Juice of the Maraschino Cherries. Once this is mix add the chopped cherries and gently incorporate them into the mix.

Prepare your mini bundt molds with oil and flour or cocoa (that's what I used) Fill them up 3/4 of  the way and bake according to the instructions 14-18 minutes.

Once done cool them off for 10 minutes before removing them from the mold. Place in a parchment paper  covered cookie sheet. 

In the meantime prepare the glaze by placing the chopped chocolate in a bowl.

Under  medium heat, bring the cream to a boil and add it to the chopped chocolate and add butter too. Whisk everything until smooth and let it cool for a few minutes before pouring a little on each mini bundt. Once they are covered place the decorative edible bones in the center of the mini bundt. The "pot" should look like it's full of them so be generous with each one.

Serve, scare and enjoy.

Prep Time:    6 minutes                          Cook Time:  14-20 minutes                        Serves 4

Carrying my "bones" over these Fa-BOO-lous Parties:

WOM, Frugal Foodie Mama, Carrie This Home, Between Naps on the Porch, The Velvet Moon Baker, Huckleberry Love, A Pinch of Joy, PandP Kitchen, A Southern Fairytale, The Gunny Sack, Coastal Charm, Home Stories A to Z, Twigg Studios, Chef in Training, Who Needs a Cape, Our Table for Seven, Homemade Ginger, Sugar Bee Crafts, Pint Sized Baker, Memories by the Mile, Love Bakes Good Cakes, Cozy Little House, Lady Behind the Curtain, Ginger Snap Crafts, Smart School House, Mom's Test Kitchen, My Girlish Whims, The Shady Porch, Creations by Kara, SNAP, Kitchen Meets Girl, The Mandatory Mooch, Sweet Haute, White Lights on Wednesday, Polkadots on Parade, Pink Recipe Box, House Wives of Riverton, Delish, Made in a Day, Creative Geekery, The Girl Creative, Love and Laundry, A Simple Five, Living Better Together, Kitchen Fun with my 3 Sons, 504 Main, My Romantic Home, Tidy Mom, Home Maid Simple, The Best Blog Recipes, Craftionary, The Brambleberry Cottage, Practically Functional, Craft Dictator, Today's Creative Blog, Six Sister's Stuff, The Answer is Chocolate, Cheerios and Lattes, Not Just a Housewife, A Peek into my Paradise, Lamberts Lately, My Personal Accent