Halloween Cupcakes

Preheat oven to 350°F. Line a muffin pan with liners. Set aside.

In a large bowl, whisk eggs. Add sour cream, vegetable oil, and vanilla extract. Whisk until smooth. Add cake mix and pudding mix. Stir with a wooden spoon until moistened. Add hot water and mix until smooth. Fold in chocolate chips.

Fill the cupcake liners 3/4 full. Bake 18–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting (see links in ingredients).

Transfer frosting to a piping bag fitted with a piping tip. Frost the cooled cupcakes.

Blend Oreos into fine crumbs and place them in a shallow bowl. Press the frosted cupcakes into the crumbs to coat the tops.

See note 1.