Ingredients Jump to Instructions ↓

  1. 24 (21/2-in.) cupcakes , baked in paper liners

  2. 2 cans (16 oz each) chocolate frosting

  3. 3 quart-size ziptop freezer bags

  4. 1 can (16 oz) vanilla frosting

  5. 24 mini cupcakes or plain muffins

  6. 4 red licorice strings, cut into 1 1/2-in. pieces Chocolate sprinkles

  7. 12 Tootsie Roll Midgees

Instructions Jump to Ingredients ↑

  1. Spoon 3⁄4 cup chocolate frosting into a ziptop bag; snip off a tiny corner. Frost larger cupcakes with the remaining chocolate frosting.

  2. Spoon 2 Tbsp vanilla frosting into a ziptop bag; snip off a tiny corner. Smoothly spread 1 Tbsp of the remaining vanilla frosting onto each mini cupcake.

  3. Pipe double arches on mini cupcakes with chocolate frosting for hairline; pipe to edge of cupcake, then fill in for hair. Place red licorice on faces for mouths and 2 sprinkles lengthwise on each for eyes. Pipe vanilla frosting onto licorice for fangs. Place mini cupcakes on their sides on top of larger cupcakes.

  4. On a cutting board, roll out each Tootsie Roll Midgee into a 2-in. circle. Cut out a 11⁄2-in. square from each; cut square diagonally to make 2 triangles. Place 1 triangle onto each side of faces (the frosting will keep it in place), slightly folding long tip ends for collar.


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