From BETTY CROCKER

Makes 24 cupcakes

These creepy creations, which start from Betty Crocker™ Super Moist™ dark chocolate cupcakes, are sure to fly off your Halloween party dessert table!

INGREDIENTS

1 box BETTY CROCKER Super moist dark chocolate cake mix

1 1/4 cups buttermilk

1/2 cup vegetable oil

3 eggs

1 cup Oreo mini chocolate chrome sandwich cookies crushed

1 Conner BETTY CROCKER Rich & Creamy chocolate frosting

24 thin chocolate wafer cookies, broken in half

24 Oreo mini chocolate creme sandwich cookies

BETTY CROCKER Decorating Cookie Icing white icing (from 7-oz pouch)

48 candy eyes

DIRECTIONS

1.Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat cake mix, buttermilk, oil, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.

3.Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

4.Stir food color into frosting; frost cupcakes. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots of white icing onto each cookie; attach candy eyes.

Find this recipe and more holiday treats at bettycrocker.com