Firework Cupcakes

DOUBLE CHOCOLATE CUPCAKES (recipe follows)
VANILLA BUTTERCREAM FROSTING (recipe follows)
Red and blue food color
TWIZZLERS PULL 'N PEEL Candy in red, white and blue1. Prepare DOUBLE CHOCOLATE CUPCAKES; cool completely.
2. Prepare VANILLA BUTTERCREAM FROSTING. Divide evenly into three bowls; tint one bowl red and another blue. Frost cupcakes so that you have 4 each of red cupcakes, blue cupcakes and white cupcakes.
3. Cut each candy piece into three equal lengths. Unpeel one end into individual strands down to the center of the candy.
4. Just before serving press unpeeled end of candy piece into the center of each cupcake. Makes 12 cupcakes.
DOUBLE CHOCOLATE CUPCAKES
1-12 cups all-purpose flour
34 cup sugar
1 teaspoon baking soda
12 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 sections (12 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
1. Heat oven to 350°F. Line 12 muffin cups (2-12 inches in diameter) with paper or foil bake cups.
2. Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Divide batter evenly into prepared muffin cups.
3. Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely.
VANILLA BUTTERCREAM FROSTING: Beat 10 tablespoons softened butter or margarine in large bowl until creamy. Gradually add 7-12 cups (2 lbs.) powdered sugar, 12 cup milk and 2 teaspoons vanilla extract, beating to spreading consistency (additional milk may be needed). About 4 cups frosting.