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Thanksgiving Turkey Cupcakes
Thanksgiving Turkey Cupcakes
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Prep Time:
45 minutes
Total Time:
2 hours
Thanksgiving Turkey Cupcakes: Easy, flavorful chocolate-peanut butter treats that steal the show at your dessert table and disappear quickly at any gathering.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 3/4 cup creamy peanut butter
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 4 oz vanilla-flavored candy coating (almond bark)
  • 4 oz semisweet baking chocolate
  • 24 Hershey's® Kisses® Brand milk chocolates, unwrapped
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes. Remember to scrape the bowl occasionally. Next, evenly distribute the batter into muffin cups, filling them about two-thirds full.
  • Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled (about 30 minutes), frost the cupcakes.
  • Prepare a cookie sheet with waxed paper. In separate small microwave-safe bowls, microwave candy coating and baking chocolate uncovered on High for 30 to 60 seconds, stopping to stir every 15 seconds, until they are melted and smooth. Transfer the melted coating and chocolate into separate resealable food-storage plastic bags, cutting a tiny hole in one corner of each bag. Pipe out the coating and chocolate into feather shapes approximately 3 inches long and 2 1/2 inches wide. Chill the coating and chocolate in the refrigerator for about 5 minutes until they set.
  • Peel the feathers off the waxed paper and insert them into the cupcakes. Add a milk chocolate candy on top of each cupcake to create the turkey's head. Store the cupcakes loosely covered.

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