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Easy Thanksgiving Turkey Cupcakes Recipe

Easy Thanksgiving Turkey Cupcakes

Chocolate cupcakes become adorable Thanksgiving turkeys with chocolate frosting, candy corn feathers, candy eyes, orange beaks, and red wattles. This easy decorating project makes 24 standard cupcakes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 box (15.25–16.25 ounces) Chocolate cake mix
  • 3 eggs, or as listed on the package Large eggs
  • 1 cup, or as listed on the package Water
  • 1/2 cup, or as listed on the package Vegetable oil
Decoration
  • 1 16-ounce container, or about 2 cups homemade chocolate buttercream Chocolate frosting
  • 48 pieces Candy corn
  • 24 eyes Candy eyes
  • 24 pieces, such as Reese’s Pieces or M&M’s Orange or yellow candy-coated chocolates
  • 24 small pieces Red candy-coated chocolates or red fruit candy
Optional Decoration
  • 24 pieces Miniature peanut-butter cups or chocolate-covered cookies

Method
 

Step-by-Step
  1. Heat the oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. Prepare the chocolate cake mix according to the package directions, typically mixing it with 3 large eggs, 1 cup water, and 1/2 cup vegetable oil. Divide the batter evenly among the liners, filling each about two-thirds full.
  3. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  4. Cool the cupcakes in the pans for about 5 minutes, then transfer them to a wire rack and cool completely.
  5. Spread or pipe chocolate frosting over every cooled cupcake.
  6. Arrange five candy corn pieces along the back edge of each cupcake, keeping the pointed ends facing upward to form the turkey tail feathers.
  7. If using optional miniature peanut-butter cups or chocolate-covered cookies, place one near the front center of each cupcake as the turkey body and head base.
  8. Add two candy eyes, then place an orange or yellow candy below the eyes for the beak and a small red candy piece beside or below it for the wattle. Chill the decorated cupcakes for 10 to 15 minutes if the frosting is soft, then serve.

Notes

Cool cupcakes completely before frosting so the candy decorations stay upright. Press the candy corn into a slightly thicker ridge of frosting at the back of each cupcake. Store finished cupcakes in a covered container and keep them cool, especially if the frosting is soft.