“The Count” Cupcakes

 

1

box (18.25 oz) Betty Crocker® SuperMoist® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

6

drops red food color

6

drops blue food color

1

container Betty Crocker® Rich & Creamy vanilla frosting

3/4

cup miniature semisweet chocolate chips

3

tablespoons candy-coated milk chocolate candies (48 candies)

1/3

cup red candy-coated licorice candies (72 candies)

2

tablespoons white vanilla baking chips (48 chips)

• 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.
• 2 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.
• 3 Stir food colors into frosting for purple color. Frost cupcakes.
• 4 To decorate each cupcake, sprinkle miniature chocolate chips along top for hair; use 2 candy-coated candies for eyes, 3 licorice candies for nose and mouth and 2 white baking chips for fangs.