INGREDIENTS:
3/4 cupChocolate Cream Cheese Frosting (recipe below)
24 smallyellow gumdrops
Black licorice laces
12 standard-size cupcakes
1 cupchocolate sprinkles
24 chocolate Candy Melts or chocolate coating dots
DIRECTIONS:
1. Fit a piping bag with a #4 plain tip and fill with 1/4 cup frosting; set aside. To make eyes, cut an 1/8-inch thick slice off the larger end of each gumdrop; add a small piece of licorice lace to the cut side of each slice. For ears, cut chocolate coating dots into triangle shapes with a paring knife. Cut licorice laces into 1-1/2- to 2-inch lengths for whiskers.
2. Frost cupcakes; coat generously with chocolate sprinkles. Insert ears into the icing of each cupcake, add whiskers and eyes and pipe a frosting nose. Makes 12 cupcakes.
CHOCOLATE CREAM CHEESE FROSTING:
In a mixing bowl, beat 3/4 cup (1-1/2 sticks) unsalted butter, softened and 1, 8-oz pkg cream cheese, softened together until creamy, about 2 min. Stir in 1/2 cup unsweetened cocoa, sifted. Add 1 lb (4 cups) confectioners' sugar, 1 cup at a time, mixing well. Beat in 1 tsp vanilla extract and 3 to 4 tbsp milk and stir until smooth. Can be refrigerated up to one week; bring to room temperature and stir before using. Makes 3 cups.
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