Turkey Cupcakes are a delightful and festive way to celebrate Thanksgiving. These cute cupcakes are not only visually fun with candy decorations resembling little turkeys, but they also taste rich and chocolatey. Perfect for kids’ parties, holiday gatherings, or simply adding a festive touch to your dessert table, these cupcakes combine a soft chocolate base with simple candy decorations to create a playful and delicious treat. The recipe includes easy-to-follow steps for both baking and decorating, making it accessible for bakers of all skill levels. With vibrant candy details like Reese’s cups for heads, candy corn for tails, and gummy worms for wattles, these cupcakes capture the holiday spirit beautifully.
Ingredients for Turkey Cupcakes
List of Ingredients with Measurements
Cupcake Base
- ¾ cup (90 grams) all-purpose flour
- ⅔ cup (65 grams) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- ⅓ cup (78 ml) vegetable oil
- ½ cup (120 ml) milk, whole or 2%, room temperature
- 2 tsp pure vanilla extract
Decorations
- 1 cup chocolate frosting
- 12 Mini Reese’s peanut butter cups
- 24 small candy eyes
- 6 Reese’s pieces, cut in half for beaks
- 12 gummy worms for the wattle
- 20 pieces candy corn (10 for the tail: 4 in the back row, 6 in front)
Optional Ingredient Substitutions
- Substitute vegetable oil with any neutral oil like canola or light olive oil.
- Use almond, oat, or soy milk instead of dairy milk for a dairy-free version.
- For a nut-free option, replace Reese’s peanut butter cups with small chocolate candies.
- Use cream cheese frosting or buttercream if you prefer a sweeter or tangier topping instead of chocolate frosting.
How to Make Turkey Cupcakes
Step 1: Preparing the Cupcake Batter
Preheat the oven to 350°F (180°C). Line a 12-count cupcake tin with paper liners. In a large bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together eggs, granulated sugar, vegetable oil, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture and stir until fully incorporated. Avoid over-mixing, as this can prevent the cupcakes from rising properly and make them dense.
Step 2: Baking the Cupcakes
Fill each cupcake liner about ¾ full with the batter. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely in the pan before removing them. It’s crucial that cupcakes are fully cooled before frosting to prevent the chocolate frosting from melting.
Step 3: Preparing for Decoration
Spread a thin layer of chocolate frosting over each cooled cupcake. This will serve as a base and help the candy decorations stick. Gather all your candies—Mini Reese’s cups, candy eyes, Reese’s pieces for beaks, gummy worms, and candy corn—to have them ready for easy decorating. A toothpick can be used as a “glue applicator” to attach small candy pieces securely to the cupcakes.
Step 4: Decorating the Turkeys
Start by placing a Mini Reese’s cup on top of each cupcake to represent the turkey’s head. Attach candy eyes to each head using a dab of frosting. Place a half Reese’s piece for the beak and a gummy worm for the wattle, securing them gently with frosting. For the tail feathers, arrange candy corn in two rows: 4 pieces in the back and 6 pieces in front. Adjust the positioning to create a fan shape, ensuring the turkey looks festive and full. Take your time with small candies; clean tweezers can help make precise placement easier.
How to Serve Turkey Cupcakes
Best Ways to Serve Turkey Cupcakes
Serve these cupcakes at room temperature to enjoy the rich chocolate flavor and maintain the structural integrity of the candy decorations. They are perfect for Thanksgiving dessert tables, school events, or family gatherings where a festive touch is desired.
Serving Suggestions or Pairings
- Pair with hot chocolate, spiced cider, or pumpkin spice latte for a seasonal touch.
- Arrange on a tiered dessert stand alongside pumpkin muffins or apple cinnamon bars for a complete fall-themed display.
- Garnish with a dusting of powdered sugar or cinnamon for an extra festive look.
How to Store Turkey Cupcakes
Proper Storage Methods
- Store decorated cupcakes in an airtight container at room temperature for up to 24 hours.
- For longer storage, refrigerate in an airtight container for 2–3 days. Be aware that refrigeration may slightly soften candy decorations.
Tips for Reheating or Freezing
- Do not heat decorated cupcakes, as candy pieces may melt.
- Frosting and candies can be prepared in advance. Store cupcakes unfrosted in the freezer for up to 1 month. Thaw completely before decorating.
Tips to Make Turkey Cupcakes
Common Mistakes to Avoid
- Overmixing the batter, which can cause dense cupcakes.
- Frosting warm cupcakes, which can result in melted frosting and sliding decorations.
- Not measuring flour and cocoa powder accurately, leading to texture issues.
Helpful Tips for Better Results
- Use a cookie scoop to fill cupcake liners evenly, ensuring uniform baking.
- Keep candies in the fridge until ready to decorate, preventing melting from hand warmth.
- Apply frosting lightly at first to help anchor decorations securely.
Variation of Turkey Cupcakes
Suggested Variations or Twists on the Recipe
- Use vanilla cupcakes instead of chocolate for a lighter flavor base.
- Decorate with different colored candy corn for a rainbow turkey tail.
- Add a swirl of peanut butter or caramel frosting for added flavor.
Adjustments for Dietary Preferences
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-free: Substitute milk, chocolate frosting, and candies with dairy-free alternatives.
- Nut-free: Use chocolate buttons instead of Reese’s peanut butter cups.
FAQs
What can I do if the cupcakes are too dry?
Ensure not to overmix the batter and measure ingredients accurately. Using oil in the recipe helps retain moisture, so don’t replace it with butter.
Can I make these cupcakes ahead of time?
Yes, cupcakes can be baked ahead and stored unfrosted in an airtight container for up to 2 days at room temperature or frozen for up to a month. Decorate just before serving for best results.
What can I substitute for ingredients?
- Candy decorations: Use chocolate buttons, mini marshmallows, or small fruit pieces instead of peanut butter candies.
- Milk: Almond, oat, or soy milk can replace dairy milk.
- Frosting: Cream cheese frosting or buttercream works as an alternative to chocolate frosting.
