Halloween Cookie Cups

Heat oven to 375°F. In large bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Stir in 1/4 cup of the candy sprinkles. Shape into 36 (1 1/4-inch) balls; place 1 in each of 36 ungreased mini muffin cups. Place indentation in center of each with wooden spoon.

Bake 10 to 12 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, about 30 minutes.

In two small bowls, divide frosting; add purple and orange food colors as desired. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon purple tinted frosting so it covers half of the length inside of piping bag. Carefully spoon orange tinted frosting on top of purple tinted frosting.

Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, piping about 2 heaping teaspoonfuls in each cookie cup. Sprinkle remaining candy sprinkles on frosting swirls. Store loosely covered at room temperature.