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Gingerbread Muffins

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Easy Turkey Cupcakes

Prep Time: 15 minutes

Servings: 24

Strategically placed candy corn and chocolate pieces make these cupcakes look just like turkeys.

Ingredients

  1 pkg (2-layer size) chocolate cake mix

  1 pkg (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  1 cup cold milk

  1/4 cup powdered sugar

  1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed

  2 cups candy corn

  24 brown candy-coated chocolate pieces

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Directions

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.

BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. spoon into pastry bag fitted with round tip. Refrigerate until ready to assemble cupcakes. Cut cone-shaped piece from top of each cupcake. Pipe 1 Tbsp. pudding into each cupcake; replace cupcake top.

SPREAD cupcakes with frosting. Decorate with remaining ingredients to resemble photo.

Make Ahead: Cupcakes can be decorated ahead of time. Store in airtight container in refrigerator up to 8 hours.

If You Don't Have a Piping Bag: Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut one corner off bottom of bag, then use to squeeze pudding mixture from bag into cupcakes.