Bat Cupcakes

Bat Cupcakes

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

Prep Time

1:00

Hr:Mins

Total Time

2:25

Hrs:Mins

Makes

24

cupcakes

1
box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
20
drops yellow food color
1
container Betty Crocker® Whipped butter cream frosting
1
cup semisweet chocolate chips
Pull-apart cherry licorice twists
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Cupcake)
  • Calories 220
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 150mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 20g),
  • Protein 1g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.