Bat Cupcakes

Melt chocolate bits to create spooky bats that perch atop easy cupcakes.

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Servings 24

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ingredients 6
Prep Time 60 min
Total Time 2 hr 25 min

Ingredients

1: box yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

20: drops yellow food color

1: container Whipped butter cream frosting

1: cup semisweet chocolate chips

: Pull-apart cherry licorice twists

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Directions

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. 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 2 1/2 x 1 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, filling in bat shape underneath as guide and making 24 bats. Cut 1/4-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.

EXPERT TIPS

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Expert Tips

The cupcakes can be made several days ahead and frozen until 2 hours before decorating.

Look for fun Halloween-patterned baking cups at craft stores.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 220
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 150mg; 150%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 0g 0% Sugars 20g 20% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;