Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Mix in the butter, sour cream, eggs and vanilla at medium speed until the batter is smooth and creamy.
Divide the batter evenly among the muffin cups.
Bake for 18-22 minutes until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the pan and put on a cooling rack to let cool completely
While cupcakes cool, make the vanilla pudding according to the manufacturer’s directions. Add green food coloring to make the pudding a nice green slime shade.
When cupcakes are cool, cut a small hole in the top of each cupcake about the size of a quarter.
Fill hole with the green pudding until it is level with the top of the cupcake.
Refrigerate until ready to frost.
Frosting Instructions
Blend together the shortening, butter and vanilla extract until creamy.
Slowly add the powdered sugar and mix until well blended.
While the mixer is going, slowly add the water in a thin stream and continue to beat until absorbed and the frosting becomes fluffy, about 3 minutes.
Pipe the frosting (or spread with a spatula) onto the cooled cupcakes being careful to not disturb the pudding.
Decorate with a few pieces of Brach’s Scary Shapes and a bit of Halloween sprinkles.
