1 (15.25- to 16.5-ounce) package devil’s food chocolate cake mix
1 1/4 cups buttermilk*
3 cups powdered sugar
2/3 cup unsweetened cocoa
2 tablespoons light corn syrup
1 teaspoon vanilla
4 to 5 tablespoons milk
24 chocolate kiss-shaped candies, unwrapped
Black decorator gel
Red cinnamon candies
1 (9-ounce) package fancy chocolate wafers
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.
Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.
Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.
Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.
Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.
*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.
Chocolate Batty Cupcakes How-To Video/Video by Virtutrix
- If you attach cookie wings too early they will absorb moisture from frosting and break.
- A spring-loaded ice cream or cookie scoop can be used to place batter into paper baking cups.
- If frosting is too dry to spread, beat in additional milk, 1 teaspoon at time, until creamy.
Read more about this recipe on Recipe Buzz® Blog.