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Thanksgiving Turkey Cupcakes

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

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 (23) 6 Reviews
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  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4
cups water
1/4
cup vegetable oil
3
eggs
3/4
cup creamy peanut butter
1
container 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°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 second, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
  • 4 Line cookie sheet with 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. Store loosely covered.

EXPERT TIPS

Expert Tips

Cooking parchment paper can be used instead of the waxed paper to line the cookie sheet.

To make the turkey feathers even more colorful, stir a small amount of red and yellow food color into the melted white candy coating to make it orange.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
30mg
30%;
Sodium
230mg
230%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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