-
1
Heat oven to 350F.
-
2
Place paper baking cups into 24 muffin pan cups; set aside.
-
3
Combine flour, baking soda, baking powder and salt in medium bowl; mix well.
-
4
Set aside.
-
5
Combine sugar and 3/4 cup butter in large bowl.
-
6
Beat at medium speed until creamy.
-
7
Add cooled chocolate, eggs and vanilla.
-
8
Continue beating, scraping bowl often, until well mixed.
-
9
Add flour mixture alternately with water; beat at low speed until well mixed.
-
10
Divide batter evenly among prepared muffin pan cups.
-
11
Bake 14-15 minutes or until set.
-
12
Let cool 5 minutes.
-
13
Remove to cooling rack.
-
14
Cool completely.
-
15
Combine all frosting ingredients except half & half in medium bowl.
-
16
Beat at medium speed, adding enough half & half for desired frosting consistency.
-
17
Frost 8 cupcakes.
-
18
Place peanut butter cups onto cupcakes, bottom-side up.
-
19
Attach chocolate square to peanut butter cup, using small amount of frosting.
-
20
To create tassels, cut licorice ropes into 3 1/2-inch pieces.
-
21
Place 3 pieces together; flatten 1 end.
-
22
Attach to chocolate square using small amount of frosting; place 1 candy-coated chocolate piece over flattened end of licorice.
-
23
Push slightly into frosting to secure.
-
24
Place decorated cupcakes in center of large platter.
-
25
Frost remaining 16 cupcakes; sprinkle with decorator sprinkles or sugars.
-
26
Place around decorated cupcakes.
