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Heat oven to 350 F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.
Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.
Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.
Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.
Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.
*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1-1/4 cups; let stand 5 minutes.