Ingredients

One batch of Both: Batter & Frosting (Hershey Cocoa)

1 Bar of Semi-Sweet Chocolate (I used Ghiradelli), shredded/grated

1 large package of Gummy Worms

Cupcake Liners

Instructions

Heat oven to 350 degrees.
Line two, 6-cupcake tins. Fill the liners half way. In three batches, bake 12 cupcakes at a time, for 17 minutes. Allow to cool entirely.


After the cupcakes are cooled, take a large-holed straw (like a fast food restaurant's) & insert into the middle of each cupcake. Twist out a "hole" Place the tail end of 1 gummy worm in the hole. Holding the gummy worm's head, frost around the worm on the cupcake. Still holding the gummy worm's head, sprinkle shredded chocolate "dirt" onto the frosting. Finally, place the gummy worm head into the frosting so the candy bug stays in place!

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