1package, 18.25 oz. chocolate cake mix , or favorite homemade chocolate cupcake recipe
To make a box mix even more moist and delicious, I added: ½ tsp McCormick vanilla extract, ½ Tbsp espresso powder mixed with ½ cup warm water, 3.4 oz chocolate pudding mix (not instant, one extra egg that the box calls for and the same amount of oil and water the box mix calls for).
24black or brown cupcake liners
2containers, 16 oz icing
24oval-shaped cookies
McCormick Black Food Color
zippered plastic bag or decorator bag with coupler and #2 tip
Bake cupcakes in liners in a cupcake tin according to directions and allow to cool on cooling rack at least 30-60 minutes. If you're not going to ice them within 12-24 hours, be sure to cover them.
Prepare 1 container of icing at a time by dropping in 3-4 drops of black food coloring at a time and mixing well. Add until desired color is reached. (Note: colors will set one shade darker, so keep that in mind.)
Ice each cupcake with black icing.
Pipe RIP or names on each oval-shaped cookie with icing a decorator bag (with coupler) with #2 tip or in a zippered plastic bag (cut the corner of the bag very small).
Push cookies into cupcakes halfway and decorate with your favorite candies.
Tips:
If your cupcake liners tend to separate from the cupcake like mine sometimes do if completely sealed, cover with thin kitchen towels and store on the counter in a cool & dry place.
It's best to not add anything to the cupcake that's not edible when decorating with children.
Allergic to chocolate or don't like it? Use a white cake mix. Before putting batter into the cupcake liners, dye the batter gray with McCormick black food coloring. Using a few drops at a time until you're happy with the color.