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Dessert

Nutter Butter Turkey Cupcakes

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

Serving Size:

24

Active Time:

1 hr.

Total Time:

2 hrs.

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.

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