Witches’ Brew Halloween Cupcakes

Directions

1. Turn your oven on to 350°F and let it heat up.
2. Combine the chocolate cake mix, four eggs, buttermilk, oil, and the instant pudding mix in your mixer bowl. Beat on a low setting for two to three minutes to blend everything thoroughly, then scrape the sides of the bowl down. Continue mixing for another two minutes.
3. Prepare your muffin pan by placing black cupcake liners inside each cavity. Fill each liner about two-thirds of the way with the batter.
4. Bake the cupcakes for 18 to 20 minutes. They are ready when they spring back gently after you lightly press the center.
5. Take the pan out of the oven and allow the cupcakes to cool completely.
6. In a clean mixing bowl, combine the softened butter and shortening. Beat on low until they are fully creamed together. Next, add the powdered sugar, salt, and vanilla, mixing until smooth. Gradually pour in the heavy whipping cream, adding more if the frosting feels too thick. Finally, stir in three to five drops of green food coloring to achieve your desired shade.
7. Transfer the frosting into a pastry bag fitted with a #12 round tip. Pipe dots across the surface of each cupcake. Swap the tip for a #9 round tip to add smaller dots in the gaps. Insert a thin pretzel stick into each cupcake to act as a stirrer, then top with your chosen Halloween candy decorations.