Easy Cupcakes

These yummy acorn cupcakes are a variation of a design I saw in Woman’s World magazine. (You could also use a molded Tootsie Roll to form the nut.)

What You Need: 1 cupcake; white frosting; chocolate sprinkles; Hershey’s Kiss; 1 caramel; toothpick.

How to Make It: Frost cupcake and add chocolate sprinkles around edge. Using clean or gloved hands, mold caramel into the shape of an acorn cap. Press onto wide end of Kiss. Use toothpick to press crosshatch pattern into caramel.

This acorn cupcake idea was first seen in the hit book Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make. I made some for my kid’s autumn-themed bake sale and they were a big hit. They’d be great for Thanksgiving, a nut (or Nutella!) cupcake recipe or any fall festivity.

What You Need: 1 cupcake; white or off-white frosting; chocolate frosting; 2 Hershey’s kisses; 2 mini Nilla Wafers; pastry bag and round tip (No. 2 or 3, or just use premade icing in a tube or bag).

How to Make It: Frost cupcake white. Use bit of chocolate frosting to attach mini vanilla wafer cookie to base of unwrapped Hershey’s Kiss. Use pastry bag or tube to add chocolate “stem” to wafer.