Description
Have some fun with your creative side and decorate turkey cupcakes this Thanksgiving! These easy cupcakes can be made from scratch or using boxed cake mix.
Ingredients
Chocolate 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
Chocolate Buttercream 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
1. Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate bowl, whisk cocoa powder and espresso powder. Add boiling water and whisk until smooth. Let cool, then whisk in sour cream and vanilla.
4. In a large mixing bowl, beat butter and sugar on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, mixing well.
5. Add one-third of the flour mixture and mix on low speed until just combined. Add half the chocolate mixture and mix. Repeat, ending with flour. Scrape the bowl and mix briefly to combine.
6. Fill cupcake liners two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan, then transfer to a wire rack.
7. To make frosting, whip butter on medium-high for 5 minutes. Add sugar and cocoa powder gradually on low speed. Mix in vanilla. Add milk until desired consistency is reached.
8. To decorate, place a mini Reese’s cup near the center front of each cupcake for the turkey head.
9. Use halved orange Reese’s Pieces for the beak and attach with frosting. Add candy eyes and half a red gummy worm as the wattle.
10. Arrange remaining Reese’s Pieces on the back of each cupcake in layers to resemble feathers: orange in back, brown in middle, yellow in front.
Notes
Cupcakes can be made with boxed mix if preferred.
If frosting is too soft, chill for 15–20 minutes then mix briefly.
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerated.
Freeze cupcakes for up to 1 month and thaw in the fridge overnight.