cupcakes.today.com

• 1 box (18.25 oz.) chocolate cake mix
• 1 ½ cans (16 oz. each) vanilla frosting
• 1 tube (6 oz.) red decorating icing
• Green food coloring
• ⅓ cup M&M’S® Brand MINIS® Milk Chocolate Candies
• 48 pieces M&M’S® Brand Peanut Chocolate Candies
• 2 (12-cup) cupcake pans
• Spatula
• 24 paper cupcake liners
• Resealable plastic bag

• 1. Preheat oven to 350°F. Line the cupcake pans with the paper cupcake liners.
• 2. Prepare the cake mix according to the package directions. Divide the batter evenly between the prepared pans.
• 3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack, and let cool completely.
• 4. Spoon 1/4 cup of vanilla frosting into a resealable plastic bag; set aside. Tint the remaining frosting green.
• 5. Spread the cupcakes’ tops with the green frosting.
• 6. On each cupcake, place 2 green M&M’S® close together as eyes. Snip a small corner of the resealable plastic bag, and use the vanilla frosting to pipe dots on the green M&M’S® Brand Chocolate Candies. Attach 2 brown M&M’S® Brand MINIS® Chocolate Candies as pupils. On the back, attach green M&M’S® Brand Chocolate Candies as warts, and then pipe a red mouth with the decorating icing.

• 2 cups sugar
• 4 tablespoons butter
• 1 can (5-oz.) evaporated milk, lowfat
• 1 jar (7 1/2-oz.) marshmallow fluff
• 1/2 teaspoon salt
• 2 1/2 cups DOVE® Chocolate
• 1 cup prepared vanilla frosting
• ¼ cup M&M’S® Brand Chocolate Candies
• ⅛ cup M&M’S® Brand MINIS®
• Yellow, red and blue food coloring
• 1 (9-inch) square pan
• Foil
• 3 resealable plastic sandwich bags
• Various medium to small flower cookie cutters
• Green tinted wooden skewers

• 1. Over medium heat, bring sugar, butter, evaporated milk, marshmallow fluff and salt to a full boil in a large heavy-bottom saucepan. Once it reaches a boil, continue cooking and stirring for 5 minutes.
• 2. Remove from heat and add DOVE® Chocolate and stir until smooth. Pour into a foil-lined and greased pan. Refrigerate until set; at least 1 hour or overnight.
• 3. Divide vanilla frosting between 3 bowls, tint yellow, blue and red. Spoon frostings into three separate resealable plastic bags. Snip small corners and set aside.
• 4. Using cookie cutters, press out shapes from fudge. Insert wooden skewers into the sides of the flowers. Pipe frosting around flowers and decorate with M&M’S® Brand Chocolate Candies and M&M’S® Brand MINIS®. Insert skewers into an oasis filled window box or flowerpots.

For crust:

• ¾ cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

For filling:

• 1 package unflavored gelatin
• 2 tablespoons water
• 3 packages (8 oz. each) reduced fat cream cheese, softened
• ½ cup sugar
• 1 container (8 oz.) reduced-fat whipped topping, thawed
• 1 ½ cups chopped 3 MUSKETEERS® Brand Mint Minis
• 9-inch spring form pan
• Wax paper

• Prepare crust:
• 1. Combine graham cracker crumbs, butter and sugar. Press mixture into bottom of wax paper-lined spring form pan. Set aside.
• Prepare filling:
• 1. Sprinkle the gelatin over the water in a small bowl; let stand for 2 minutes. Melt gelatin mixture in microwave for 10 to 15 seconds. Set aside to cool.
• 2. Beat cream cheese and sugar until light and fluffy, about 3 minutes. Fold in whipped topping and 3 MUSKETEERS® Brand Mint Minis into cream cheese mixture. Fold in the cooled gelatin mixture until well blended.
• 3. Spoon mixture evenly over crust in pan. Refrigerate until set (4 hours).
• 4. Unmold cake by running a thin knife around the outer edge and open the spring form pan. Cut cake into slices using a knife dipped in hot water.

• 1 box (19.9 oz. each) brownie mix
• 3 ½ cups vanilla lowfat frozen yogurt
• ½ cup M&M’S® Brand Chocolate Candies
• 2 8-inch round cake pans
• Wax paper

• 1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with wax paper.
• 2. Prepare brownie mix according to the package directions. Divide batter between the two prepared cake pans.
• 3. Bake according to the package directions. Remove and cool completely.
• 4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
• 5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
• 6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
• 7. Just before serving, press M&M’S® Brand Chocolate Candies into the ice cream.
• 8. Cut into thin wedges and serve right away.

• 1 roll refrigerated sugar cookie dough
• 1 container (16 oz.) white frosting
• Red food coloring
• 3/4 cup M&M’S® Brand Milk Chocolate Candies Cupid’s Mix
• Lollipop sticks (available in arts and crafts stores)
• medium heart-shaped cookie cutter
• Optional: DOVE® Brand Silky Smooth Milk Chocolate Hearts, pink or red cellophane and curling ribbon

• 1. According to the directions on the package, roll the dough to 1/4-inch thickness.
• 2. Press out heart-shaped cookies and put on a non stick baking sheet.
• 3. Press the lollipop stick into the bottom half of each cookie.
• 4. Bake in a preheated 350°F oven for 12 to 14 minutes.
• 5. Cool completely.
• 6. Tint the frosting with the food coloring to the desired shade of pink or red.
• 7. Spread the cookie with the frosting and decorate with M&M’S® Milk Chocolate Candies Cupid’s Mix.
• 8. Optional: Adhere two DOVE® Brand Silky Smooth Milk Chocolate Hearts to the center of the cookie with decorating icing. To give as a gift: Wrap the cookies with 6-inch squares of cellophane and tie them with curling ribbon.