Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings
Kristen Evans Dittami

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Credit: Joseph De Leo

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate the cookies so that the cream filling remains intact on half of each cookie. Crush 2 of the plain (non-cream) cookie halves; transfer to a small bowl (you should have about 2 tablespoons of crumbs). Cut the remaining plain (non-cream) cookie half into wedges; you can eat the remaining cream half.

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  • Dip the cupcake in the crumbs to coat. Push 2 of the cookie wedges into the top edge of the cupcake to make the ears. Place the chocolate-covered candies on the cream-topped cookie halves and place on the cupcake to make the eyes. Place the candy corn between the eyes to make the beak.

Nutrition Facts

569 calories; fat 26g; saturated fat 15g; cholesterol 97mg; sodium 378mg; protein 6g; carbohydrates 80g; sugars 57g; fiber 1g; iron 2mg; calcium 64mg.
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