Pilgrim hat cupcakes fun for a school class activity or as a fun Thanksgiving treat or activity for the kids on Thanksgiving Day!

Pilgrim Hat:

*Oreo Cookies or Chocolate Sandwich Cookies, center frosting removed

*Dark Melting Wafers, Ghirardelli or melted Chocolate Chips

*Rolo’s

*Baking M & M’s

*Gold Sprinkles

*Pastry Bag with small tip cut off, for piping melted wafers

Pipe or spoon on the melted wafers/chocolate on inside (frosting removed) of one the  chocolate wafers.  Add Rolo, allowing the melted wafers/chocolate to set and then pipe a line of melted chocolate around the base  of the Rolo and add the gold sprinkles.  Place a yellow baking M & M’ s for the buckle.

**For the Cupcakes use the below recipes for Pilgrim hat cupcakes or purchase already made cupcakes and add the Cookie Pilgrim Hats.

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1 1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three-fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Cupcake recipe adapted from Food Net Work

Butterfinger Frosting or Use Milk Chocolate Frosting (16 ) ounce Betty Crocker and pipe on cupcakes

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip (or  a plain pastry Bag with tip cut off end to size of piping desired) used for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake.

Frosting recipe adapted from Make Bake Celebrate

Enjoy!

Lindy