Bat-Shaped Chocolate Cupcake Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1/4 cup JET-PUFFED Marshmallow Creme
• 3/4 cup thawed COOL WHIP Whipped Topping
• 1/4 cup butter, softened
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 lb. powdered sugar (4 cups)
• 2 small red gumdrops
• 2 oz. BAKER'S White Chocolate, melted, cooled

1. Prepare cake batter and bake as directed on package for 24 cupcakes.
2. Cool 30 min.
3. (Do not cool completely.)
4. Beat 2 oz.
5. cream cheese and marshmallow creme in small bowl with mixer until blended.
6. Gently stir in COOL WHIP.
7. Reserve 1 tsp.
8. cream cheese mixture for later use; spoon remaining into resealable plastic bag.
9. Cut one corner off bottom of bag.
10. Insert tip of bag into center of each cupcake, then use to pipe about 2 tsp.
11. cream cheese mixture into cupcake.
12. Beat butter, semi-sweet chocolate and remaining cream cheese in large bowl with mixer until blended.
13. Gradually beat in sugar.
14. Arrange cupcakes in bat shape on large platter or tray; frost with semi-sweet chocolate mixture.
15. Use reserved cream cheese mixture and gumdrops to make the bats' eyes.
16. Spoon white chocolate into separate resealable plastic bag.
17. Cut one corner off bottom of bag; use to outline cake.

chocolate cake mix, philadelphia cream cheese, jetpuffed marshmallow creme, butter, chocolate, powdered sugar, red gumdrops, s white chocolate

Taken from www.kraftrecipes.com/recipes/bat-shaped-chocolate-cupcake-cake-168820.aspx (may not work)