INGREDIENTS:
10 Chocolate Cupcakes
1 stick (1/4 lb.) unsalted butter
1/2 cup shortening
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
20 brown M&M's
1 long strand black licorice
25 white mini jellybeans
10 mini Chocolate cupcakes
1 (9 oz.) box chocolate wafers
DIRECTIONS:
Beat together butter and shortening for 2 minutes. Slowly beat in confectioners' sugar. Add vanilla and salt; beat for 1 minute. Mound 1/4 cup frosting in center of top of each larger cupcake.
For faces, add M&M's, pieces of licorice and halved jellybeans (see photo). For hats, dab frosting on mini cupcakes, invert and stick to chocolate wafers. Put one on each icing mound.
Servings: 10
Source: http://www.myrecipes.com/recipe/skeleton-cupcakes-10000001875466/
To browse cupcake wrappers you can use with these cupcakes, click HERE.
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