Directions

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in large bowl; beat at medium speed until well mixed.

Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to wire 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.

To create bats, 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.Recipe Tip
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. Nutrition Facts (1 cupcake without candies)