SURPRISE! TRY MY HARVEST CUPCAKES THIS THANKSGIVING WEEK!

These cupcakes are inspired in real pumpkins growing in top soil (dark chocolate frosting) and wrapped individually to eat them at the moment or to take home. I made these cupcakes to surprise Mara at her last  JV Volleyball game, so she could share them with her teammates.
 
However; since they look so seasonal, you can make them this week to serve at home or you could bring them to a Thanksgiving dinner that you were invited. 
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $11.14 or .53 cents per cup cake
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 21
 
Ingredients
 
Cupcakes ($4.56)
Trader Joe’s pumpkin muffin mix (or any other cake mix) ($2.99)
2 eggs (.32)
1 cup water
½ cup Peanut oil ($1.25)
 
Frosting ($6.58)
Pumpkin candies ($1.00)
2/3 cups Hershey’s Cocoa ($1.80)
1/3 cup Evaporated milk (.33)
3 cups Powdered sugar ($1.25)
1 stick of unsalted butter – melted ($1.25)
1 tbsp. Pure Vanilla (.95)
 
Directions

1. prepare the cupcakes according to the package directions.
2. Prepare the frosting by using the frosting recipe in the back of the Hershey’s Dark Chocolate Powder box.
3. When the cupcakes are cool, spread frosting over and garnish with candy. Done. Enjoy!