From JOANN YOU’LL NEED 6″ Round pan Cooling grid Creamy white decorator icing Candy Melts candy – bright white, bright pink Unicorn silicone mold Tri-color…
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
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