Spider Cupcakes
- 1 (2-layer size) package
chocolate cake mix
1 (4-serving size) package JELL-O Chocolate Flavor Instant Pudding
& Pie Filling
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
2 tablespoons hot water
1 (16-ounce) can ready-to-spread white frosting
24 OREO Chocolate Sandwich Cookies
12 pieces black string licorice (32 inch each)
48 miniature candy-coated chocolate pieces
- PREPARE cake batter as
directed on package; blend in dry pudding mix. Spoon evenly into
24 paper-lined medium muffin cups. Bake as directed on package
for cupcakes. Cool completely.
- DISSOLVE drink mix in
hot water. Stir into frosting until blended. Frost cupcakes,
reserving some frosting for attaching candies.
- CUT each licorice piece
into sixteen 2-inch pieces; set aside. Place 1 cookie on top
of each cupcake. Insert 4 licorice pieces into each side of each
cookie for the "spider's legs." (Eight licorice pieces
for each cookie.) Add 2 candy-coated chocolate pieces to top
of each cookie using some of the reserved frosting for the "spider's
eyes."
Makes 2 dozen cupcakes
or 24 servings, one cupcake each.
Tip: Cupcakes can be decorated
up to 8 hours ahead.
Nutrition (per serving)
Calories 320
Total fat 14g
Saturated fat 2.5g
Cholesterol 25mg
Sodium 370mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 35g
Protein 3g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 10%
Recipe and photograph provided courtesy of Kraft Food,
Inc.
