Black Cat Cupcakes

by Kathleen Morrison

Servings: 2 dozen

INGREDIENTS

1-1/4 cups reduced fat Oreo cookie crumbs
1 pkg. (18-1/4 oz.) reduced fat chocolate cake mix
24 pieces Halloween Oreo cookies
16 oz. reduced fat milk chocolate frosting
Black string licorice
Jelly beans
Semisweet chocolate chips

INSTRUCTIONS

Preheat oven to 350°F. Prepare 24 2-1/2-inch muffin cups with cooking spray and flour; set aside.

Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack.

Make cat faces on each of the remaining 24 cookies.
Using some frosting, attach 4 1-1/2 licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes.

Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3 pieces of licorice string on back half of each cupcake for tail.

CHEF COMMENTS

These are great for kids to enjoy, and wonderful for Halloween!!

Tagged: blackcatcupcakes, cupcakes, desserts, halloween add tags

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