Turkey Cupcakes

Amethyst · November 10, 2025, 9:25pm

Turkey Cupcakes

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating:20 minutes
Total Time: 50 minutes

Ingredients:

For the cupcake base:

¾ cup (90 grams) all-purpose flour
⅔ cup (65 grams) cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs at room temperature
1 cup (200 grams) granulated sugar
⅓ cup (78 ml) vegetable oil
½ cup (120 ml) milk, whole or 2%, at room temperature
2 teaspoons pure vanilla extract

To decorate:

1 cup chocolate frosting
12 Mini Reese’s peanut butter cups
24 small candy eyes
6 Reese’s pieces for the beaks, cut in half with a small knife before adhering with a little bit of chocolate frosting
12 gummy worms for the wattle
20 pieces of candy corn, 10 pieces of candy corn for the tail, 4 on the back row, and 6 in front of that.

Directions:

Preheat the oven to 350°F/180°C.

In a bowl, combine the dry ingredients (flour, cocoa powder, baking powder, and salt).

In a separate bowl, combine the eggs with sugar, oil, milk, and vanilla extract.

Add the dry ingredients to the wet ingredients, whisk until they’re incorporated, but do not overmix.

Fill the cupcake liners ¾ of the way full. Bake for 18-22 minutes or until a toothpick comes out clean from the center of a cupcake. Allow cupcakes to cool down in the pan. Be sure they are completely cooled before frosting and decorating.

To decorate:

Cover each cupcake with a thin layer of chocolate frosting.

Using the image as a guide, create a turkey design on each cupcake. Start by using a mini Reese’s cup as the turkey’s head, adhering the eyes, beak, and wattle with a bit of frosting. Then use the candy corn to create the turkey’s tail.

Notes:

Use a toothpick to grab a small amount of frosting to use as glue for the turkey’s face! Clean tweezers can help deal with small pieces, too.

The cupcake batter will not rise well if it’s mixed too much. Mix the dry ingredients into the wet ingredients just until no dry spots remain.

Putting frosting on warm cupcakes is a recipe for a melty disaster. Be patient and wait for the cupcakes to cool down completely before starting to decorate.

Along the same theme, you may want to keep the candy in the fridge until you’re ready to use it so it doesn’t melt in your hands.

Use a toothpick to grab a small amount of frosting to use as glue for the turkey’s face! Clean tweezers can be helpful for dealing with the small pieces, too.

Nutritional Facts:

Recipe courtesy of Little Sunny Kitchen.com