Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
3
tablespoons whipping cream
1
container Betty Crocker™ Rich & Creamy chocolate frosting
16
thin chocolate wafer cookies, crushed
1
cup white candy melts, melted
24
mini bars chocolate caramel cookie candy (from 11.5 oz bag), unwrapped
48
miniature semisweet chocolate chips
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups Make and bake cake mix as directed on box for cupcakes, using water oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Reserve 1/4 cup of the dulce de leche, In medium bowl, stir together remaining dulce de leche and the whipping cream. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip. Gently push tap of bag into top center of each cupcake: squeeze bag until cupcake expands slightly, being careful not to split cupcake.
In medium bowl, stir together frosting and reserved 1/4 cup dulce de leche. Frost cupcakes. Top With crushed cookies.
Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle melted candy over candy bars to look like mummies; add chocolate chip for eyes. Top each cupcake with 1 mummy.
