Thanksgiving Cupcakes

Your guests will gobble these up! Vicki M. FunnySpoon Kitchens Prep Time: 10 min Cook Time: 18 min Servings: 24 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

Anna's Chocolate Mint Thins (5.25 oz.)

Brach's Candy Corn (7.75 oz)

Duncan Hines Chocolate Cake Mix

Ferrero Rocher Chocolates

Sun-Maid Raisins

3 egg(s) 1 pkg. Anna's Chocolate Mint Thins (5.25 oz.) 1/3 cup Bertolli Olive Oil 1 pkg. Brach's Candy Corn (7.75 oz) 1 Duncan Hines Chocolate Cake Mix 1 1/2 pkg. Ferrero Rocher Chocolates 1 pkg. Sun-Maid Raisins

Preparation

1. Prepare according to package directions, replacing vegetable oil with olive oil. Let cool.


2. Decorate like turkeys using Ferrero Rocher as the heads, raisins for the eyes, and candy corn for the beak. You can use a dab of frosting to hold them in place. For the tail, cut a tiny slit in the cupcake and insert the cookie. Cut tiny slits for the candy corn "feathers" and insert them as well.

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