Halloween Cupcakes

Halloween Cupcakes
Servings: 6 Prep 2 hrs 25 mins

Ingredients

  • 1 box each white and chocolate cake mix, baked in assorted cupcake pans, following package directions
  • 1 can each dark chocolate, milk chocolate and vanilla prepared frosting
Decorations:
  • Assorted brown and white candy-coated chocolate candies
  • Small and large chocolate nonpareil candies
  • Candy corn
  • Black rope licorice
  • Marshmallows (for witch face)
  • Chocolate-flavored ice-cream cones (trimmed for witch hat)
  • Chocolate-mint wafer candies, cut into triangle shapes (for cat ears)
  • Seedless strawberry jam (for spider web)
  • Sweetened flake coconut
Equipment:
  • 3 medium to large decorating bags fitted with couplers
  • 1 medium writing tip and 1 flat basket-weave tip
  • 1 small straight or offset spatula

Make It

For decorating:

1. Transfer half of each frosting to separate decorating bags (one each for vanilla, dark and milk chocolate). Starting with a variety of cupcake sizes, spread tops with a base color.

2. Make flourishes with decorating bags fitted with writing or basket-weave tips. For simple designs, use the writing tip to outline or divide, then fill in by spreading frosting with spatula. For thick stripes, use the flat basket-weave tip; finish with candies. Store cupcakes in airtight container in refrigerator for up to 1 week. Let stand at room temperature for 20 minutes before serving.