• Fit a piping bag with a #4 plain tip and fill with ¼ cup frosting; set aside. To make eyes, cut an 1/8-inch-thick slice off the larger end of each gumdrop; add a small piece of licorice lace to the cut side of each slice. For ears, cut chocolate coating dots into triangle shapes with a paring knife. Cut licorice laces into 1 ½-to-2-inch lengths for whiskers.
• Frost cupcakes; coat generously with chocolate sprinkles. Insert ears into the icing of each cupcake, add whiskers and eyes and pipe a frosting nose.

Chocolate Cream Cheese Frosting

• In a mixing bowl beat butter and cream cheese together until creamy, about 2 min. Sir in cocoa. Add sugar, 1 cup at a time, mixing well. Beat in vanilla and milk and stir until smooth. Can be refrigerated up to one week; bring to room temperature and stir before using.