Werewolf Cupcakes

1. Preheat oven to 350 degrees and spray the mini Bundt pan with pam baking spray.
2. Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined and smooth.
3. Spoon some of the batter into the piping bag and cut the tip off.
4. Fill the cavities in the Bundt pan about 3⁄4 way full.
5. Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.
6. Allow to cool before removing them and baking 6 more mini Bundt pans.
7. Once all 12 Bundt cakes have been made, place them onto a cookie sheet.
8. Using a standing mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream.
9. Beat on medium speed until combined, smooth and holds a peak.
10. Scoop about 1 1⁄2 C of the chocolate frosting into the piping bag with the 1A tip and set aside.
11. Scoop the remaining frosting into the larger piping bag with 1M tip.

Creating the Werewolf directions

1. Using the 1M piping bag, carefully pick up 1 chocolate Bundt cake.
2. While holding the cake tightly, pipe dollops of frosting around entire top half of the Bundt cake.
3. Using the 1A piping bag, pipe a thick oval in the lower center of the top to create the ‘nose’
4. Carefully place two edible eyes above the ‘nose’ for the eyes.
5. Using a hot knife, cut the melting wafer in half and place 1 half into the center of the nose.
6. Using the hot knife again, cut the melting wafers into triangles and place onto the top left and right side of the eyes for the ears.
7. Place 1 brown m&m above the eyes for the eyebrows.
8. Cut the green part off the sour patch strawberry that way you are only left with the pink part.
9. Carefully push the sour patch into the bottom of the nose for his tongue.
10. I recommend using cake decorating tweezers for this part. Carefully while using the tweezers, pick up a white jimmy sprinkle and place it above the tongue for his teeth.
11. Enjoy!