Thanksgiving Turkey Cupcakes
Recipe from Betty Crocker

Let these easy-mix cupcakes strut their delicious chocolate-peanut butter flavor and their good looks!

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Thanksgiving Turkey Cupcakes

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Servings: 24 cupcakes
Prep Time: 45 mins
Total Time: 2 hrs
Related Categories: Cupcakes, Thanksgiving Desserts
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  • 1 1/4   cups
    water
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  • 1/4   cup
    vegetable oil
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  • 3  
    eggs
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  • 3/4   cup
    creamy peanut butter
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  • 1   container
    Betty Crocker® Rich & Creamy chocolate frosting (1 pound)
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  • 4   ounces
    vanilla-flavored candy coating (almond bark)
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  • 4   ounces
    semisweet baking chocolate
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  • 24  
    Hershey's® Kisses® milk chocolates, unwrapped
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.
In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
4.
Line cookie sheet of waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
5.
When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 320 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 30mg; Sodium 250mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 28g); Protein 4g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 3 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
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