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Black Cat Cupcakes
- Yield: 12 cupcakes
- Start to Finish
Chocolate Cream Cheese Frosting (recipe below) or your favorite chocolate frosting
small yellow gumdrops
Black licorice laces
chocolate Candy Melts or chocolate coating dots
Fit a piping bag with a #4 plain tip and fill with 1/4 cup frosting; set aside. To make eyes, cut an 1/8-inch thick slice off the larger end of each gumdrop; add a small piece of licorice lace to the cut side of each slice. For ears, cut chocolate coating dots into triangle shapes with a paring knife. Cut licorice laces into 1 1/2- to 2-inch lengths for whiskers.
Frost cupcakes; coat generously with chocolate sprinkles. Insert ears into the icing of each cupcake, add whiskers and eyes and pipe a frosting nose.
Chocolate Cream Cheese Frosting
(1 1/2 sticks) unsalted butter, softened
cream cheese, softened
unsweetened cocoa, sifted
(4 cups) confectioners' sugar
- 3 - 4
- In a mixing bowl, beat butter and cream cheese together until creamy, about 2 min. Stir in cocoa. Add confectioners' sugar, 1 cup at a time, mixing well. Beat in vanilla extract and milk and stir until smooth. Can be refrigerated up to one week; bring to room temperature and stir before using. Makes 3 cups.
(Black Cat Cupcakes)
pro. (g) 4, Thiamin (mg) 0, carb. (g) 76, Riboflavin (mg) 0, Fat, total (g) 26, Niacin (mg) 1, chol. (mg) 81, iron (mg) 1, sodium (mg) 279, Potassium (mg) 104, vit. A (IU) 583, cal. (kcal) 532, sugar (g) 59, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 13, Folate (µg) 4, Monounsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, calcium (mg) 30, fiber (g) 1