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Black Cat Cupcakes

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Black Cat Cupcakes recipe
photo by:
kraft
Cute cat faces made of chocolate sandwich cookies and candies top these Halloween chocolate cupcakes that have crushed cookies baked inside.
time
prep:
30 min
total:
1 hr 25 min
servings
total:
24 servings, 1 cupcake each
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what you need

38
 Halloween OREO Cookies, divided
1
pkg. (2-layer size) devil's food cake mix
18
pieces of black string licorice
1
can (16 oz.) ready-to-spread chocolate frosting
24
 jelly beans, cut in half
48
 semi-sweet chocolate chips

Make It

PREHEAT oven to 350°F. Coarsely chop 14 of the cookies. Prepare cake batter as directed on pkg.; stir in chopped cookies. Spoon evenly into 24 paper- or foil-lined medium muffin cups, filling each cup 2/3 full.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Remove from pans; cool completely on wire racks.

CUT 24 (3-inch) lengths from licorice for the "cats' tails;" set aside. Cut remaining licorice into 1-1/2-inch lengths for the "whiskers." Make cat faces on each of the remaining 24 cookies, using some of the frosting to attach the whiskers to the cat faces. Add 2 jelly bean halves to each for the "eyes" and 2 chocolate chips for the "ears." Let stand at least 30 min. or until frosting is dry. Spread cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3-inch piece of licorice on back half of each cupcake for the "cat's tail."

Kraft Kitchens Tips

Size It Up
At 24 servings, this fun recipe is great to serve at a party or classroom celebration!
Black Cat Cake
Reduce cookies to 29. Omit the licorice needed for the "cat tails." Prepare batter as directed, pour into 13x9-inch baking pan. Bake as directed on pkg. for cake pan. Meanwhile, decorate remaining 15 cookies as directed. Spread top of cooled cake with frosting. Decorate with "cat faces." Makes 15 servings.
K:3564 v0:54376
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