Spider Cupcakes Recipe

Prepare cake mix batter according to package directions. Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. Cut marshmallows in half widthwise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes. For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole. Yield: 2 dozen.