Halloween Oreo bat cupcakes

Directions

1. Set your oven to 325°F. Line two muffin tins with paper cupcake liners.
2. In a big bowl, whisk together the chocolate cake mix and dry pudding. Then beat in the eggs, oil, and milk until smooth. Finally, fold in the sour cream.
3. Fill each liner about three-quarters full with batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center emerges clean. Be careful not to overbake.
4. Take the cupcakes out of the oven and let them cool completely on a wire rack. They must be fully cool before you add frosting.
5. Using an electric hand mixer, beat the butter in a large bowl for about 30 seconds.
6. Add 1 cup of powdered sugar, the cocoa powder, vanilla extract, and 1 tablespoon of heavy cream. Beat with the mixer until smooth.
7. Incorporate another cup of powdered sugar and ½ tablespoon of heavy cream, beating until well blended.
8. Add the remaining powdered sugar and beat until creamy. Give it a taste, and if you like, stir in extra vanilla or a pinch of salt.
9. Spread the frosting over the cooled cupcakes.
10. Snap a regular Oreo in half to create wings, then gently push each half into the frosting.
11. Place two edible candy eyeballs in the center of the frosting to form the eyes.