• Cooking Time:
  • Servings:
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  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 3/4 cup creamy peanut butter
  • 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
  • 4 oz vanilla-flavored candy coating (almond bark)
  • 4 oz semisweet baking chocolate
  • 24 Hershey®'s Kisses® milk chocolates, unwrapped


  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds.
  • Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Remove cupcakes from pan to cooling rack.
  • Cool completely, about 30 minutes.
  • Frost cupcakes with frosting.
  • Line cookie sheet of waxed paper.
  • In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on high 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
  • When set, peel feathers off waxed paper and insert into cupcakes.
  • Place milk chocolate candy on each cupcake for head of turkey.

Categories: Cupcakes  Dessert 

Author Credit: Betty Crocker

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