1 box Triple Chocolate Fudge Cake Mix
24 candy eyes (I find them at Hobby Lobby)
1 Bat Wing Template (click the link above to get it)
Black Candy Color** Optional for the wings!
1 bag (12 oz) Dark Chocolate Candy Wafers
Black Food Coloring
2 cans fudge frosting (or your favorite homemade recipe)
24 black cupcake liners
¼ cup oil
1 ¼ cup water
*You'll also need piping bags and tips* I used a M1 for the swirls
Preheat oven to 350F.
In a large bowl, mix together the cupcake mix, eggs, oil and water. Mix well.
Line a cupcake tin with black cupcake liners and scoop the batter evenly into the cupcake liners.
Bake for 20 minutes. Remove from the oven and let cool.
Scoop the chocolate icing into a bowl and whip on high (in a stand mixer or with an electric mixer) for 2 minutes. This will make the icing fluffier and it will give you more to work with. Add in a few drops of black food coloring and mix. Keep adding drops of black food coloring and mixing until you've reached the desired blackness. Since you're starting with chocolate icing it shouldn't take too much.
FOR THE WINGS:
Melt the dark chocolate candy wafers according to the package directions.
I normally pour them into a large glass bowl and then melt then in the microwave in 30 second burst, stirring after each one, until they're all melted.
If you\'re going to tint the chocolate black, add the coloring now Make sure that you're using CANDY COLORING and NOT regular food coloring. Regular food coloring WILL RUIN your chocolate. You don't have to color the chocolate. I couldn't find the black candy wafers and after attempting to color the dark chocolate with a little of the candy coloring I decided to just leave them dark brown.
Print out the bat wing template. Lay a piece of wax paper over the bat wing template.
Fill a piping bag with the melted chocolate. Snip a tiny hole in the tip of the piping bag and trace the wings with the chocolate. Fill in the wing outlines with chocolate and set them aside to harden.
If your house is super warm you may need to pop them into the fridge for a few minutes to harden.
Place a chocolate cupcake on a flat surface
Fill a piping bag fitted with a large star tip and pipe a star in the middle of the cupcake. Then swirl black/chocolate the icing around the star and up to a peak.
Push two candy eyes into the front of the cupcake.
Push a chocolate wing into each side.