Ingredients:
1 box (18.25-ounce) dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 box (3.4-ounce) instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 container (12-ounce) ready-to-spread white frosting
Red, black, green, blue and brown decorating gel
24 Halloween paper baking cups
Instructions:
Place cake mix in large mixing bowl. Add milk and blend with hand mixture until cake mix is moistened. Add oil and eggs and continue mixing until all ingredients are mixed well. Continue to mix until no lumps appear. Line muffin tins with baking cups. Fill cups 2/3 full of cake batter. Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.
Remove from oven and cool on wire rack. In the meantime take pudding mix and place in bowl and add milk. Mix until pudding is completely dissolved in milk. Add peanut butter and mix well. Mixture should be smooth and slightly thick. Place in refrigerator for 30 minutes or until pudding is set. Once cupcakes are cooled make a small hole from top to bottom of cupcake. Using a pastry bag or large freezer bag with a small hole snipped in one bottom corner place filling into hole in cupcake making sure to only fill 3/4 of the up. Ice cupcakes with ready to spread frosting making sure to go all the way to the edges. In the middle of cupcake using the black gel make small pupil of eye. In a wider circle around pupil use blue, green or brown gel to make the iris color of the eye.
Use the red gel to make red veins running from the iris to the edge of cupcake
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