Description
Delightful Turkey Cupcakes perfect for Thanksgiving celebrations. These moist chocolate cupcakes are topped with rich cocoa frosting and decorated with fun candy embellishments to resemble festive turkeys. Made from scratch with quality ingredients, they bring both flavor and playful charm to your holiday dessert table.
Ingredients
Scale
Cupcakes
- 1 ¼ cup (156 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (96 g) unsweetened cocoa powder (nonalkalized)
- 1 teaspoon espresso powder (or coffee powder)
- 1 cup (240 mL) boiling water
- ½ cup (120 g) sour cream or plain Greek yogurt (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs (room temperature)
Frosting
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 2 cups (240 g) confectioners’ sugar (sifted)
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk (room temperature)
Decorations
- ½ cup Reese’s Pieces
- 20 mini Reese’s cups
- 40 candy eyes
- 10 red gummy worms (cut in half)
Instructions
- Prep the dry ingredients: In a large bowl, sift together the all purpose flour, baking soda, salt, unsweetened cocoa powder, and espresso powder. Set aside.
- Mix wet ingredients: In another bowl, combine boiling water with the sour cream (or Greek yogurt) and vanilla extract. Stir to blend completely.
- Cream butter and sugar: Using a mixer, beat the 1 cup of unsalted butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine wet and dry: Alternately add the flour mixture and sour cream mixture into the butter mixture, beginning and ending with flour. Mix until just combined to avoid overmixing.
- Bake the cupcakes: Preheat oven to 350°F (175°C). Line cupcake tins with paper liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire racks.
- Prepare the frosting: Beat 1 cup unsalted butter until smooth and creamy. Gradually add sifted confectioners’ sugar and cocoa powder, mixing well. Add vanilla extract and 1-2 tablespoons of milk until desired consistency is reached. Continue to beat until light and fluffy.
- Frost the cupcakes: Using a piping bag or spatula, generously frost the cooled cupcakes with the cocoa buttercream.
- Decorate: Top with mini Reese’s cups for the turkey body, place two candy eyes on each mini cup for the face. Arrange Reese’s Pieces around for feathers and add halved red gummy worms to resemble turkey feet or beaks as preferred.
- Serve and enjoy: Let the frosting set slightly before serving. These festive cupcakes are perfect for Thanksgiving celebrations.
Notes
- Have fun creatively decorating your turkey cupcakes with different candies and colors.
- These cupcakes can be made from scratch or substituted with a boxed chocolate cake mix for convenience.
- Room temperature ingredients help achieve a smooth batter and fluffy cupcakes.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 411 kcal
- Sugar: 36 g
- Sodium: 149 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 69 mg
