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Easy Turkey Cupcakes

Caramel Apple Cheesecake Bars
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These Easy Turkey Cupcakes are a fun and festive Thanksgiving dessert made with rich chocolate cupcakes, smooth chocolate buttercream frosting, and adorable candy decorations shaped like turkeys. Perfect for kids and adults alike, they bring creativity and sweetness to your holiday table.

Ingredients

  • 1¼ cup all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon salt
    1 cup unsweetened cocoa powder
    1 teaspoon espresso powder
    1 cup boiling water
    ½ cup sour cream or plain Greek yogurt, room temperature
    2 teaspoons pure vanilla extract
    1 cup unsalted butter, room temperature
    1½ cups granulated sugar
    2 large eggs, room temperature
    1 cup unsalted butter, room temperature (for frosting)
    2 cups confectioners’ sugar, sifted
    ½ cup unsweetened cocoa powder
    1 teaspoon pure vanilla extract
    1–2 tablespoons milk, room temperature
    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 (175°C) and line two standard muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  3. In another bowl, whisk together cocoa powder and espresso powder. Add boiling water and whisk until smooth; let cool to room temperature.
  4. Whisk in sour cream and vanilla extract to the cooled chocolate mixture; set aside.
  5. In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, mixing until combined after each addition.
  6. Add one-third of the flour mixture, followed by half the chocolate mixture, alternating until all are combined. Scrape the sides and bottom of the bowl to ensure even mixing.
  7. Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make frosting, beat butter in a stand mixer until fluffy (about 5 minutes). Gradually add confectioners’ sugar and cocoa powder on low speed until incorporated. Add vanilla and milk until desired consistency is reached.
  10. Frost cooled cupcakes with chocolate buttercream.
  11. Decorate by pressing a mini Reese’s Cup forward of center for the turkey head. Use frosting to attach candy eyes and a halved orange Reese’s Piece for the beak, and add a red gummy worm for the wattle. Arrange Reese’s Pieces in rows for colorful feathers.

Notes

  • Let cupcakes cool completely before frosting to prevent melting and sliding decorations.
  • If frosting becomes too soft, chill it for 15–20 minutes before use.
  • You can use boxed cake mix or store-bought frosting for quicker preparation.
  • Replace Reese’s candy with nut-free options like mini Oreos or M&Ms for allergy-friendly cupcakes.
  • Store cupcakes in an airtight container for up to 3 days, or freeze for up to a month.

Find it online: https://www.cookwithbenchi.com/turkey-cupcakes/