1 (18.25) pkg. devil's food cake mix
2 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
2 c. confectioners' sugar
Green food coloring
2 tbsp. unsweetened cocoa powder
Black jelly beans
Black licorice drops, cut into thin strips or black licorice shoestring pieces
Cinnamon red hots

Heat oven to 350 degrees. Grease and flour 18 standard muffin-pan cups. Prepare cake mix according to package directions. Spoon batter into prepared muffin pan cups to fill 3/4 full; bake 20-25 minutes until wooden pick inserted in center comes out clean. Cool cupcakes in pan 5 minutes; remove from pans to wire rack and cool completely.

In large bowl with electric mixer at medium speed, beat cream cheese and butter until light and fluffy. Gradually beat in sugar until blended and smooth. Remove 1/2 cup frosting to small bowl; stir in a few drops of food coloring to a tint of a "slimy green." Spoon green frosting into small Ziploc plastic bag; seal closed; set aside.

Insert apple corer in center of each cooled cupcake to reach halfway down; turn corer gently to cut out center cores of cakes. Remove and reserve cake cores. Cut off tip on one bottom corner of reserved bag of frosting; squeeze bag to pipe about 1 1/2 teaspoons frosting into center of each cupcake. Press reserved cores back into place.

Spoon half of frosting remaining in bowl into second bowl; stir cocoa powder into one bowl to blend completely. Spoon 1/2 cup chocolate frosting and 1/2 cup plain frosting into small Ziploc bags; seal both bags closed; set aside.

Using remaining frosting in bowls, frost tops of cupcakes, half with chocolate and half with plain. Cut off tip on one bottom corner of each reserved bag of frosting; pipe 3 concentric circles on top of each cupcake, using opposite color of frosting.

To make "spiderweb" effect on frosting, draw wooden pick back and froth through circles of frosting like spokes of a wheel. Make a spider for each with a black jelly bean for body and pieces of black licorice for legs; press gently into position on frosting. Decorate with cinnamon red hots. Makes 1 1/2 dozen cupcakes.