Description
Fun and festive turkey cupcakes decorated with candy eyes, Reese’s Pieces feathers, and mini Reese’s cup heads. Perfect for Thanksgiving!
Ingredients
Chocolate Cupcakes
- 1 1/4 cup (156 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (96 g) unsweetened cocoa powder (nonalkalized)
- 1 teaspoon espresso powder (or coffee powder)
- 1 cup (240 mL) boiling water
- 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
Chocolate Buttercream Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar, sifted
- 1/2 cup (48 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk, room temperature
Decorations
- 1/2 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 muffin tins with cupcake liners.
2. Whisk flour, baking soda, and salt together in a medium bowl.
3. In another bowl, whisk cocoa powder and espresso powder. Add boiling water and whisk until smooth. Let cool, then mix in sour cream and vanilla.
4. In a large mixing bowl, beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing after each.
5. Add flour mixture and chocolate mixture alternately, ending with flour. Mix until combined.
6. Divide batter into liners, filling two-thirds full. Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
7. For frosting: beat butter until fluffy, 5 minutes. Add sugar and cocoa, mix well. Add vanilla and milk until smooth and spreadable.
8. Frost cupcakes with chocolate buttercream.
9. Decorate: press a mini Reese’s cup near the front for the head. Attach candy eyes, a Reese’s piece for the beak, and a gummy worm for the wattle. Arrange Reese’s Pieces on the back for feathers.
10. Serve and enjoy!
Notes
Cupcakes: You can substitute store-bought cake mix for the cupcake base.
Frosting: Refrigerate 15–20 minutes if too soft, then mix again.
Storage: Keep in an airtight container at room temp for 2–3 days, or in the fridge for up to a week.
Freezing: Freeze unfrosted cupcakes up to 1 month; thaw and decorate when ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 411
- Sugar: 36g
- Sodium: 149mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 69mg
Keywords: turkey cupcakes, thanksgiving cupcakes, fun dessert