Butterfly Cupcakes

1 package (18-1/4 ounces) chocolate cake mix

1 C. cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Pastel sprinkles
Black shoestring licorice, cut into 2-inch pieces

Prepare & bake cake mix according to package directions for cupcakes; cool
completely. Slice off the top fourth of each cupcake; cut the slices in half & set
aside.
    In a large bowl, whisk the milk & pudding mix for 2 minutes; let stand for 2
minutes or until soft-set. Fold in whipped topping. Spoon 2 Tbsp. pudding
mixture onto each cupcake.
    For wings, place two reserved cupcake halves, rounded edges together, in
pudding mixture. Gently press sprinkles into wings (cupcakes should be moist
enough for candy to stick). For antennae, insert two licorice pieces into each
cupcake. Yield: 2 dozen.

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