Nutter Butter Turkey Cupcakes

Clever peanut butter cookie “turkeys” turn into adorable toppers for these fudgy
mix-easy treats.

Ingredients

• 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
• 2 cups plain nonfat Greek yogurt
• 3 eggs
• 4 oz. dark chocolate
• 1 Tbs. + ½ cup butter, at room temp.
• ½ cup honey
• ¾ cup cocoa powder
• 1 Tbs. vanilla extract
• ¼ cup creamy peanut butter
• 48 candy eyes
• 24 orange M&M’s
• 3 sticks red licorice, cut into ½” pieces
• 24 Nutter Butter cookies
• 2 cups candy corn

Instructions

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low, beat cake mix, 1 cup yogurt, eggs and 1 cup water, 30 sec. On medium, beat 2 min. Divide batter evenly among liners. Bake until toothpick inserted in centers comes out clean, 18 min. Let cool in pans 10 min. Transfer from pans to rack; let cool completely.
2. In microwave-safe bowl, microwave dark chocolate and 1 Tbs. butter in 15-sec. intervals, stirring, until melted; let cool 5 min. On medium speed, beat honey, remaining ½ cup butter and 1 cup yogurt until smooth. On low, beat in cocoa powder, melted chocolate mixture and vanilla until blended. On medium-high, beat until smooth, 2 min. Chill until thickened, 30 min. Spread frosting on cupcakes.
3. Using peanut butter, attach eyes, M&M’s and licorice to cookies; chill 20 min. Insert cookies into cupcakes to create turkey faces. Decorate as shown with candy corn.