Instructions

-Clean and dry your mold.

-Melt the black chocolate in a medium size microwave safe bowl in 15-30 second intervals until completely melted. Stir in-between each interval.

-Using a spoon or spatula for some chocolate in the mold, use the back of a spoon to spread the chocolate around the inside of each section in the mold. Then place the mold inside of the freezer for 10 minutes.

-Once the mold is removed from the freezer, add more chocolate to each section following the same instruction as above. Then place back in the freezer for 5 minutes. This is done to reinforce the sides so it won’t break.

-Next put your cupcakes in the microwave for 5-10 seconds, then gently stuff half a cupcake in to the each chocolate covered section of the mold. Do not press too hard nor over fill the sections.

-Pour more of the black chocolate over the cupcakes the close the section. Place the mold back in the freezer for 5-8 minutes. If the chocolate you are trying to pour has hardened, put it in the microwave to remelt it before pouring over the cupcake.

-While the mold is in the freezer, remove the cream from the chocolate sandwich cookies. Next cut 4 pairs of the cookies in half and cut the rest cut into 8 triangles. Place them to the side for later.

-Gently remove each truffle from the mold and lay them on a flat surface.

-Using the black melted chocolate, attach 2 cookie triangles to the smaller top of the truffle, and then use the chocolate to attach the larger cookie halves to the sides of the truffle to look like wings.

-Melt the white melting chocolate following the melting instructions above. Place the chocolate in a piping bag and cut a small hole in the tip.

-Pipe the white chocolate on the back of the eyeball sprinkles and place them at the top of the bat truffle.

-Right below the eyes, pipe 2 small triangles to be the bats teeth. Repeat this for each bat truffle.

-Let them sit for 3 minutes to dry, Serve and Enjoy!