Directions

• 1 Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
• 2 Reserve 2 tablespoons frosting. Place remaining frosting in medium bowl; tint with yellow food color. Frost cupcakes with yellow frosting.
• 3 Use kitchen scissors to cut 1/4-inch circles off both ends of 16 marshmallows to make 32 total rounds.
• 4 Use reserved frosting to stick milk chocolate candies to marshmallows. Place marshmallow eyes on cupcakes, placing two eyes on some cupcakes and one eye on others. Cut 2 small pieces of licorice rope for each cupcake. Place licorice rope pieces on sides of eyes. Use black decorating gel to pipe a mouth onto each cupcake.

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INGREDIENTSNutrition

• Cupcakes

• 1(18 1/4 ounce) package white cake mix
• 3eggs
• ¹⁄₃cup oil
• 1 ¹⁄₄cups water

• Liquid Coffee Layer

• ²⁄₃cup water, boiling
• ¹⁄₂cup confectioners’ sugar
• 1 ¹⁄₂tablespoons instant coffee

• Mascarpone Filling

• 1cup mascarpone cheese (from tub)
• 3tablespoons Kahlua (or coffee extract)
• ¹⁄₄cup sweetened condensed milk
• 1(8 ounce) container french vanilla cool whip

• Frosting

• 1(8 ounce) package cream cheese, softened
• ¹⁄₂cup butter, softened
• 2cups confectioners’ sugar
• 1teaspoon vanilla extract
• chocolate shavings (to garnish)