Buried Surpise Cupcakes

Buried Surprise Cupcakes
1 pkg. (18-3/4 oz.) red velvet cake mix
1 pkg. (3.4 oz.) cook-and-serve chocolate pudding mix
1-1/4 cups water
1/3 cup canola oil
3 eggs
1/2 cup seedless raspberry spreadable fruit
24 Halloween gummy candy body parts or gummy candy finger rings
1 can (16 oz.) cream cheese frosting
6 to 12 drops purple neon food coloring
Purple sugar
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In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing form pans to wire racks to cool completely.

Using a sharp knife, cut a 1-in. circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 tsp. spreadable fruit and a gummy candy; replace tops. Tint frosting purple; spread over cupcakes and sprinkle with purple sugar.