Turkey Cupcakes
These turkey cupcakes are a super cute Thanksgiving dessert. Moist chocolate cupcakes with chocolate frosting - they are tasty and cute.
Servings: 12 cupcakes
Equipment
- Cupcake Liners
- Cupcake Tin
- Mixing bowl
- Hand or Stand Mixer
- Measuring cups + spoons
- Piping Bag
- `Large Round Piping Tip
Ingredients
for cupcakes
- ½ cup Butter softened + unsalted
- ¾ cup Sugar
- ½ cup oil
- 2 Eggs
- 1 teaspoon Vanilla
- ¾ cup Milk
- 1 ¼ cup Flour
- ½ teaspoon Baking powder
- ½ tsp Salt
- ½ cup Cocoa Powder
for frosting + decorations
- 1 cup Butter softened + unsalted
- 3 cup Powdered sugar
- 1 cup Cocoa powder
- Red food coloring
- ½ cup Candy corn
- 2 tablespoon Candy eyeballs
- ½ cup Chocolate sprinkles
Instructions
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- In a mixing bowl, beat the butter and sugar together on medium-low for 2–3 minutes until smooth.
- Add eggs, vanilla, and milk. Mix until fully combined. (It may look a bit lumpy.)
- Add flour, baking powder, salt, and cocoa powder. Mix on low until a smooth batter forms.
- Divide the batter into the liners, filling each about ⅔ full. Bake for 15 minutes, or until centers are set.
- To make the frosting, beat butter, powdered sugar, and cocoa powder on low until incorporated. Increase to medium speed and beat for 2–3 minutes until fluffy. Set aside ¼ cup and tint it red.
- Transfer both frostings to piping bags. Use a large round tip for the chocolate frosting. Pipe a big swirl onto each cooled cupcake and dip into chocolate sprinkles.
- Arrange six candy corn pieces at the top of each cupcake for tail feathers. Pipe a small tear drop of chocolate frosting in the center for the face.
- Add candy eyes, insert a candy corn (tip up) as the beak, and finish with a red frosting dot for the wattle.
Notes
Tips and storage
- Preheat your oven to 350°F and line a cupcake pan with paper liners.e cupcakes are fully cooled before decorating to prevent frosting from melting.