24 baked chocolate cupcakes, paper liners removed
1 (8 ounce) tub Cool Whip Whipped Topping, thawed
1/4 cup chocolate sprinkles
24 pieces (24 inch each) black shoestring licorice
48 small candies
Frost tops and sides of cupcakes with whipped topping.
Decorate with chocolate sprinkles.
Cut each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of each cupcake to create “spider legs.” Top with 2 candies for “eyes.”
Store leftover cupcakes in refrigerator.
Makes 24 servings.
Variation:
To create “lady bugs,” stir a few drops red food coloring into whipped topping. Frost cupcakes as directed. Decorate with chocolate chips.
Nutrition: (per serving)
Calories 200
Total fat 9g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 18g
Protein 2g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 6%DV