Ingredients
1 package red velvet cake mix (regular size)1 package (3.4 ounces) cook-and-serve chocolate pudding mix1-1/4 cups water1/3 cup canola oil3 eggs1/2 cup seedless raspberry spreadable fruit24 Halloween gummy candy body parts or gummy candy finger rings1 can (16 ounces) cream cheese frosting6 to 12 drops purple neon food coloringPurple sugar
Preparation
In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 teaspoon spreadable fruit and a gummy candy; replace tops. Tint frosting; spread over cupcakes and sprinkle with purple sugar.
