Chocolate Batty Cupcakes

• 1 (15.25- to 16.5-ounce) package devils food chocolate cake mix
• 1 1/4 cups buttermilk*
• 1/2 cup Land O Lakes Butter, softened
• 3 Land O Lakes Eggs
• 1/2 cup Land O Lakes Butter
• 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
• Sliced almonds
• 1 (9-ounce) package fancy chocolate wafers
• Nonpareils

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.
4. Spoon batter evenly into prepared muffin pan cups 2/3 full.
5. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes in pans; remove to cooling rack.
7. Cool completely.
8. Melt 1/2 cup butter in 3-quart saucepan over low heat.
9. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency.
10. Frost cooled cupcakes.
11. Place 1 candy kiss at an angle on cupcake for bat head.
12. Attach 2 red cinnamon candies for eyes using decorator gel.
13. Add 2 sliced almonds for ears.
14. Cut chocolate wafers in half with sharp knife.
15. Pipe straight edges with decorator gel; dip in nonpareils.
16. At serving time, place wafer halves into cupcakes for wings.
17. *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.

chocolate cake, buttermilk, butter, o lakes eggs, butter, powdered sugar, unsweetened cocoa, light corn syrup, vanilla, milk, chocolate, black decorator gel, red cinnamon, almonds, chocolate wafers

Taken from www.landolakes.com/recipe/1819/chocolate-batty-cupcakes (may not work)