Chocolate coated cookies
Chocolate peanut butter cups
Yellow food coloring
Preheat oven to 350℉. Line muffin tins with 24 cupcake liners.
Prepare cupcakes according to box instructions. Let cool completely.
Place a large star tip into a piping bag, filled with cream cheese frosting. Pipe a swirl onto the cake. Top with cookie. Turning the peanut butter cup upside down, “glue” to the cookie using a small dollop of frosting.
In a bowl, add white frosting. Add food coloring until desired color is reached. Add to a small piping bag. Cut off the very tip to pipe ribbon and buckle onto the cup and cookie, making them look like a Pilgrim hat.
Serving Size (1 cupcake ), Calories 280 (Calories from Fat ), Total Fat 13g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 25g, Includes 19g Added Sugars), Protein 3g, Potassium 26mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 62mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.