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