MAIN ARTICLE:
Spooky Halloween Treats
Cobweb Cupcakes
1 package (18.25 ounces) devil’s food or yellow cake mix
2 (2.1 ounces each) Butterfinger candy bars, chopped
1 container (16 ounces) prepared vanilla frosting
1 cup (6 ounces) semisweet chocolate chips
1 small tube white decorator icing or gel
1 package (1.38 ounces) Goobers milk chocolate-covered peanuts
Line 2 cupcake pans with 24 cupcake liners.
Prepare cake mix according to package directions; add chopped Butterfinger to batter. Divide evenly among cupcake liners, and bake according to package directions. Cool completely, then frost tops with vanilla frosting.
Place chocolate chips in small, heavy-duty plastic bag. Microwave on high (100 percent) power for 45 seconds; remove bag and knead. Microwave at additional 10- to 15-second intervals, kneading until melted and smooth. Cut small corner from bag and squeeze to pipe concentric circles over vanilla frosting. Using wooden pick or tip of knife, pull tip through chocolate from center to last circle to create a cobweb effect.
Make 2 dots using decorator icing or gel on each of 24 Goobers to resemble spider eyes. Place in center of each cobweb. Yields 24 cupcakes.
