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Bat Cupcakes

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  • Prep 60 min
  • Total 2 hr 25 min
  • Ingredients 6
  • Servings 24
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Melt chocolate bits to create spooky bats that perch atop easy cupcakes.
Updated Sep 16, 2018
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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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    The cupcakes can be made several days ahead and frozen until 2 hours before decorating.
  • tip 2
    Look for fun Halloween-patterned baking cups at craft stores.
  • tip 3
    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

220 Calories, 11g Total Fat, 1g Protein, 28g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
50mg
1%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
20g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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