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Chocolate Batty Cupcakes

Chocolate Batty Cupcakes
  • 24 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Chocolate Batty Cupcakes

Ingredients

½ cup Land O Lakes® Butter
3 cups powdered sugar
cup unsweetened cocoa
2 tablespoons light corn s
(18.25-ounce) package devil’s food chocolate cake mix
cups buttermilk*
½ cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs
Frosting
1 teaspoon vanilla
4 to 5 tablespoons milk
Decorations
24 chocolate kiss-shaped candies, unwrappedBlack decorator gelRed cinnamon candiesSliced almonds1 (9-ounce) package fancy chocolate wafersNonpareils

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)

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