These cupcakes are sure to be the talk of the Thanksgiving dessert table—and you can make them with leftover candy corn-style marshmallows from Halloween!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
1 tub (16 oz.) ready-to-spread chocolate frosting
3 cups JET-PUFFED MALLOW Candy Corn Marshmallow s
48 brown candy-coated chocolate pieces
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Let's Make It
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
Spread cupcakes with frosting. Decorate with remaining ingredients to resemble turkeys as shown in photo.
How to Store
Store decorated cupcakes in airtight container at room temperature up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.