Bat Cupcakes

Directions

1. Heat oven to 350°F. Place paper liners in 24 muffin cups.
2. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat cake mix, pudding mix, milk, vegetable oil, eggs, and 1/2 cup water until smooth, about 2 minutes. Divide batter evenly among muffin cups. Bake until tops spring back or toothpick comes out clean, 18–20 minutes. Cool completely, about 30 minutes.
3. Meanwhile, in stand mixer with paddle attachment, beat butter on medium-high until creamy, about 2 minutes. Reduce to low, add half the powdered sugar, and mix. Add heavy cream and mix. Add cocoa powder, vanilla, and remaining powdered sugar; mix. Increase to medium-high and beat until fluffy, about 3 minutes.
4. For eyes: spread a tiny bit of frosting on back of a red candy-coated chocolate and press it into center of flat side of a white candy melt. Repeat to make 48 eyes.
5. For faces: spread a small amount of frosting on back of 2 eyes and place on a sandwich cookie, pressing gently. Repeat with remaining eyes to make 24 faces.
6. Cut remaining 12 candy melts into small wedges (about 6 per melt). For each pair of wedges, spread a little frosting on backs and place on cookie under eyes to make fangs. Repeat with remaining wedges.
7. Twist open remaining 12 sandwich cookies, scrape off frosting, discard frosting. Cut each cookie half to make wings (24 halves total).
8. Spread remaining frosting on cupcakes with offset spatula or butter knife, or pipe from a bag with tip cut off.
9. Assemble bats: place a bat face on each frosted cupcake. Insert a cookie half on each side behind face for wings. Repeat with remaining cupcakes.