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1
Heat oven to 350F.
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2
Place paper baking cups into 12 muffin pan cups; set aside.
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3
Combine flour, baking powder and cinnamon in bowl; set aside.
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4
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy.
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5
Add eggs and vanilla; continue beating until well mixed.
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6
Add half & half alternately with flour mixture, beating well after each addition, until well mixed.
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7
Stir in chopped peanuts.
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8
Spoon batter evenly into prepared muffin pan cups.
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9
(Cups will be full.)
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10
Bake 22-26 minutes or until toothpick inserted in center comes out clean.
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11
Cool in pan 10 minutes; remove to cooling rack.
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12
Cool completely.
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13
Combine all frosting ingredients except half & half in bowl; beat at low speed until combined.
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14
Increase speed to medium; beat, adding enough half & half for desired spreading consistency.
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15
Arrange cupcakes in snake form on large rectangular (at least 18x14 inches) platter so they are touching.
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16
Frost over all cupcakes.
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17
If desired, squeeze front cupcake to create head shape.
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18
Place candy corn and marshmallows in a zigzag pattern on back to create a stripe.
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19
Cut red fruit leather or licorice twist to make forked tongue.
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20
Use candy-coated pieces for eyes.
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21
*Substitute candy-coated chocolate pieces.
