• Pre-heat the oven to 325℉.
• Put 24 cupcake liners into 2 12-cup cupcake tins.

Bake the cupcakes

• Use a mixer to beat the cake mix, water, oil and eggs for 30 seconds on low speed until combined. Then increase the speed to Medium and beat for another 2 minutes.
  1 box Betty Crocker Super Moist Triple Chocolate Fudge cake mix, 1 cup water, ½ cup vegetable oil, 3 eggs
• Spoon the cake mixture into the lined cupcake tins.
• Bake for 14 to 19 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from oven. Set the cupcake tins on a wire cooling rack for 5 minutes, then remove the cupcakes and allow to cool completely on the rack.

Make the chocolate skulls

• In a small microwave-safe glass bowl, melt ½ cup of the chocolate chips in the microwave.
  1½ cups chocolate chips
• Spoon melted chocolate into the face half of the mold.
• Place the mold in freezer and freeze until firm.
• Carefully remove the chocolate skulls from the mold. Use a sharp pair of scissors or a paring knife to remove any flat edges around the outside of the skull.
• Repeat this process 2 more times until you have 30 chocolate skulls.

Decorate the cupcakes

• Spoon frosting into a piping bag with a large star tip.
  1 16-ounce container dark chocolate frosting
• Pipe the frosting in a circular motion working from outside to in.
• Push one skull into the top of the frosting of each cupcake