Preheat the oven according to the cake mix instructions. Line a muffin tin with cupcake liners.

Prepare the cake batter as directed on the box. Fill each cupcake liner about ⅔ full.

Bake the cupcakes following the package time until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.

Once cooled, generously frost the tops with chocolate frosting, creating a smooth surface.

Split the sandwich cookies in half. Use two cookie halves on each cupcake to create “bat wings.”

Add two candy eyes to each cupcake, using a tiny dot of frosting to help them stick.

Serve right away or store covered at room temperature until ready to share.