Chocolate Batty Cupcakes

These easy cupcakes are fudgy and deliciously scary!

24 cupcakes



Ingredients:

Cupcakes
1 (18.25-ounce) package devil’s food chocolate cake mix
1 1/4 cups buttermilk*
1/2 cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs

Frosting
1/2 cup Land O Lakes® Butter
3 cups powdered sugar
2/3 cup unsweetened cocoa
2 tablespoons light corn syrup
1 teaspoon vanilla
4 to 5 tablespoons milk

Decorations
24 chocolate kiss-shaped candies, unwrapped
Black decorator gel
Red cinnamon candies
Sliced almonds
1 (9-ounce) package fancy chocolate wafers
Nonpareils



Directions:

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in large bowl; beat at medium speed until well mixed.

Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to wire cooling rack. Cool completely.

Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.

To create bats, place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.

Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.



*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.