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Thanksgiving Caramelcopia Cupcakes

Thanksgiving Caramelcopia Cupcakes: A Festive Sweet Treat

Thanksgiving Caramelcopia Cupcakes are a delightful twist on tradition, blending moist chocolate with fluffy buttercream and whimsical caramel decorations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Chocolate Cupcake Mix This rich base creates a moist texture that's perfect for indulging during the holidays.
  • 3 large Eggs Essential for binding the ingredients together; use room temperature for best results.
  • 1/2 cup Vegetable Oil Adds moisture and helps keep the cupcakes tender.
  • 1 cup Water Helps to combine the dry ingredients smoothly; can be replaced with milk for extra richness.
For the Buttercream Frosting
  • 1 cup Unsalted Butter A key ingredient for a creamy frosting; ensure it's at room temperature for easy mixing.
  • 4 cups Powdered Sugar Provides sweetness and gives the frosting its signature fluffy texture.
  • 2 tablespoons Heavy Cream Allows for a smooth consistency; can substitute with milk if necessary.
  • 1 teaspoon Vanilla Extract Adds a warm, aromatic flavor that complements the sweetness beautifully.
For the Cornucopia Decoration
  • 1 package Brach’s Caramels Shape these into cornucopias for a sweet nod to Thanksgiving; feel free to use homemade caramel for a richer flavor.
  • 1 cup Fall-Colored M&M Candies These cheerful candies add vibrant color and a playful touch, representing the bounty of the harvest.
For Decorating
  • 1 piece Wilton 2D Frosting Tip This tool helps you create lovely swirls and designs for a professional finish on your cupcakes.

Equipment

  • Oven
  • Cupcake pan
  • mixing bowl
  • piping bag
  • Wilton 2D frosting tip
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Prepare a batch of chocolate cupcakes using your preferred method, mixing until smooth, and pour the batter evenly into the liners. Bake for 18–20 minutes until a toothpick inserted comes out clean, then let the cupcakes cool completely on a wire rack.
  2. While the cupcakes cool, make the Best Buttercream Frosting. In a mixing bowl, combine 1 cup of room-temperature unsalted butter with 4 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Beat on medium speed for about 3–5 minutes until the mixture is fluffy and smooth.
  3. Warm Brach’s caramels slightly in the microwave for 5-10 seconds to soften. Use your fingers to mold individual pieces into cornucopia shapes. Allow these shapes to cool on parchment paper.
  4. Once your chocolate cupcakes are completely cooled, frost them using a piping bag fitted with a Wilton 2D tip, starting from the outside and working towards the center.
  5. Place each caramel cornucopia onto the frosted cupcakes once decorated, positioning them slightly off-center for a whimsical look.
  6. Finish off each cupcake by placing five fall-colored M&M candies inside the caramel cornucopia.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

These cupcakes are a perfect dessert option for Thanksgiving and are sure to impress your guests with their festive appearance and delightful flavors.

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