Chocolate Batty Cupcakes

Directions

1. 1
   Heat oven to 350F.
2. 2
   Place paper baking cups into 24 muffin pan cups; set aside.
3. 3
   Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.
4. 4
   Spoon batter evenly into prepared muffin pan cups 2/3 full.
5. 5
   Bake 20-22 minutes or until toothpick inserted in center comes out clean.
6. 6
   Cool 5 minutes in pans; remove to cooling rack.
7. 7
   Cool completely.
8. 8
   Melt 1/2 cup butter in 3-quart saucepan over low heat.
9. 9
   Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency.
10. 10
    Frost cooled cupcakes.
11. 11
    Place 1 candy kiss at an angle on cupcake for bat head.
12. 12
    Attach 2 red cinnamon candies for eyes using decorator gel.
13. 13
    Add 2 sliced almonds for ears.
14. 14
    Cut chocolate wafers in half with sharp knife.
15. 15
    Pipe straight edges with decorator gel; dip in nonpareils.
16. 16
    At serving time, place wafer halves into cupcakes for wings.
17. 17
    *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.