1 box (15.25 oz) chocolate fudge cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2 containers (12 oz each) fluffy white whipped ready-to-spread frosting
½ teaspoon purple paste food color
2 tablespoons black sanding sugar
½ cup purple rock candy, if desired
24 creme-filled chocolate soft snack cakes
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. 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, about 30 minutes.
Spoon frosting into medium bowl; tint with purple food color. Frost cupcakes. Sprinkle with sanding sugar. Top with rock candy. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts.
To browse cupcake wrappers you can use with these cupcakes, click HERE.