Ingredients
1
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ orange gel food color
4
pieces (7 inch each) green licorice twists
1/4
cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
Betty Crocker™ Candy Shop candy eyeballs, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In small bowl, place vanilla frosting; tint with orange food color to desired color. Frost each cupcake with 1 generous tablespoon orange frosting.
Cut licorice twists into 24 equal pieces. Press licorice into top edge of each cupcake for stem.
Spoon chocolate frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe different faces, and decorate with candy eyeballs (use photo as guide).
Store loosely covered at room temperature.
