Frosty the Cupcake

Serves: 5
Total Calories: 884
Yield: 1 dozen


1 (8 1/2-ounce) package favorite-flavor cake mix
1/2 cup creamy peanut butter
24 round buttery crackers
2 (6-ounce) packages white baking chocolate, coarsely chopped
1 cup mini semi-sweet chocolate chips
12 pieces candy corn, yellow ends removed
24 pieces red candy-coated chocolates
1 (.68-ounce) tube red decorating gel
1 (16-ounce) container white frosting
Garnish: blue candy sprinkles


Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich.

Nutritional Facts:

Serves: 5
Total Calories: 884
Calories from Fat: 377

This Frosty the Cupcake recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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