SPOOKY WITCHES

Reynolds® Halloween Baking Cups
1 package (18 1/2 oz.) chocolate cake mix
1 container (16 oz.) vanilla frosting
Green food color
Black string licorice
Green gum drops
12 chocolate sandwich cookies
Reynolds® Cut–Rite® Wax Paper
24 chocolate-flavored sugar ice cream cones
1 cup semi-sweet chocolate morsels, melted

Preheat oven to 350 degrees F. Place 24 Reynolds Halloween Baking Cups in muffin pans; set aside.

Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed. Cool.

Tint frosting with green food color. Frost cupcakes.

Decorate with pieces of black string licorice for witch’s beady eyes and downturned mouth.

With scissors, trim green gum drops for crooked nose.

For hat brims, separate cookie halves and remove cream filling; set cookie halves aside on a sheet of Reynolds Cut–Rite Wax Paper.

For pointed hats, trim ice cream cones to fit on cookie halves. Drizzle cookie halves with melted chocolate morsels, attach cones; let stand until firm. Place hat on cupcake.

Drizzle remaining melted chocolate morsels onto cupcakes for witch’s hair and eyebrows; let stand until firm.

Servings: 24
Source: Reynolds Kitchens