Bat Cupcakes

PREP TIME:1 Hour   •  START TO FINISH: 2 Hours 25 Minutes  •  24 servings (1 cupcake)

Ingredients

Cake

• 1  box yellow cake mix with pudding in the mix
• Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

• 20  drops yellow food color
• 1  container butter cream whipped ready-to-spread frosting
• 1  cup semisweet chocolate chips
• Pull-apart cherry licorice twists

Instructions

1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. 

Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

2.  Stir food color into frosting until well blended; frost tops of cupcakes.

3.  Line large cookie sheet with waxed paper or cooking parchment paper. On another piece of paper, draw and cut out bat shape about 2½x1 inch. Place shape under waxed paper. In small microwavable bowl, place chocolate chips. Microwave uncovered on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable freezer plastic bag; seal. Cut off tiny corner of bag. Squeeze chocolate onto waxed paper to make bat, fillingin bat shape underneath as guide and making 24 bats. Cut ¼-inch pieces of licorice; place on each bat for eyes. 

Refrigerate about 15 minutes or freeze about 5 minutes until set. Peel waxed paper from chocolate. Place 1 chocolate bat on top of each cupcake just before serving. Store loosely covered.