Chocolate Batty Cupcakes

1 package (18.25 ounces) Devil's food chocolate cake mix

1¼ cups buttermilk

½ cup butter, softened

3 eggs

Frosting

½ cup butter

3 cups powdered sugar

cup unsweetened cocoa

2 tablespoons light corn syrup

1 teaspoon vanilla extract

4-5 tablespoons milk

Decorations

24 chocolate kiss-shaped candies, unwrapped

Black decorator gel

48 red cinnamon candies, if desired

48 sliced almonds

1 package (9 ounces) fancy chocolate wafers

Nonpareils, if desired

Heat oven to 350 degrees. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in large bowl; beat at medium speed until well combined. Spoon batter evenly into prepared muffin pan cups. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to wire cooling rack. Cool completely.

For the frosting: Melt ½ cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. (If frosting still seems too dry to spread, beat in additional milk, 1 teaspoon at time, until creamy.) Frost cooled cupcakes.

To create bats: Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Pipe edged with decorator gel; dip in nonpariels. Add 2 sliced almonds for ears. Cut chocolate wafers in half with sharp knife. At serving time, place wafer halves into cupcakes for wings.

Serves 24.

Nutrition values per serving: 290 calories, 13 g fat, 42 g carboyodrates, 2 g fiber, 4 g protein, 60 mg cholesterol 340 mg sodium.

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