Turkey Day Cupcakes

Watch these Turkey Cupcakes get "gobbled" up at your Thanksgiving feast!

What you need:

Reynolds® Baking Cups (Black Foil)
1 package (18.25 ounces) chocolate cake mix
1 container (16 oz.) ready-to-spread chocolate frosting
1 container (16 oz.) ready-to-spread white frosting
Neon orange food coloring
Red food coloring
Decorating tip: plain
Chocolate wafer cookies
Candy corn
Peanut Shaped Cookies (100 calorie Planters® Cookie Crisps work well)
Mini chocolate chips

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

PREPARE cake mix following package directions for 24 cupcakes.  Spoon batter into baking cups. 

BAKE following package directions (17 to 23 minutes).  Cool.

RESERVE 1/4 cup chocolate frosting for attaching candy.  SPREAD remaining chocolate frosting onto cupcakes.

IMPORTANT NOTE - Prepare decorations no more than 4 hours before serving.  Frosting will make cookies soft if stored overnight.

TINT 1/4 cup of white frosting orange.  Tint 1/4 cup of white frosting red.  Refrigerate remaining white frosting for another use.

PREPARE 3 piping bags with chocolate, orange and red frosting.

FOR TAIL: Pipe 1/2 inch lines on upper half of chocolate wafer cookies at the 12, 3 and 9 o'clock postions.  Pipe an additional line between 9 & 12 and one more between 12 and 3, making a total of 5 lines.  Attach candy corn by pressing onto frosting with the pointed end of the candy corn toward center of cookie.

FOR HEAD:  Pipe two small dots of chocolate frosting in position or eyes.  Attach two mini chocolate chips.  Leaving about 1/8-inch of space below and between the eyes, use red frosting to pipe a small waddle shape about 1/4-inch in length.  Just below the center of the eyes, right above the waddle, pipe a small dot of orange frosting, pulling up at the end to make a point for the beak.

Important Note: Frosting will make cookies soft if stored overnight.  Add decorations to cupcakes no more than 4 hours before serving.

WHEN READY TO ASSEMBLE, cut a 2-inch slit in top of the cupcake for the tail.  Insert chocolate wafer tail.  Cut another 1-inch slit in front of the tail for the head.  Insert peanut cookie crisp head.