1/4 cup Betty Crocker™ Creamy Deluxe™ chocolate frosting Candy eyeballs, if desired
PREP TIME
45m
COOK TIME
1h
TOTAL TIME
1h45m
YIELD 24 servings
Instructions
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 centre 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 colour to desired colour. 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).