These adorable Chocolate Turkey Cupcakes are perfect for getting in the Thanksgiving mood! Whip them up for a party or make them the party and decorate with friends and family. They look cute but they're also easy to make.

Season: Fall / Autumn

Holiday: Thanksgiving

~Ingredients:

-Chocolate Cake:

1 3/4 Cups All Purpose Flour.

2 Cups Sugar.

3/4 Cup Cocoa Powder.

1 1/2 Teaspoon Baking Powder.

1 1/2 Teaspoon Baking Soda.

1 Teaspoon Salt.

1 Cup Whole Milk, room temperature.

2 Pasteurized Egg Whites, room temperature.

1/2 Cup Vegetable Oil.

2 Teaspoon Vanilla Extract.

1 Cup Coffee, warm.

-Whipped Vanilla Buttercream Frosting:

1 Cup Butter, softened.

2 Teaspoons Pure Vanilla Extract.

2 Teaspoons Pure Almond Extract.

8 Cups Powdered Sugar, sifted.*

2 Tablespoons Whole Milk.**

Pinch of Salt.

Black Gel Food Coloring.

-Chocolate Frosting: 

1 Cup Unsalted Butter, softened.

1/3 Cup Unsweetened Cocoa Powder.

2 - 3 Cups Powdered Sugar.

2 Teaspoon Vanilla Extract.

-Decoration:

Candy Corn (about 7 per cupcake).

Circle Nutter Butters.***

Red Candy for the gobble.****

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. 

Step 2: Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside. 

Step 3: Whisk together the Milk, Oil, Coffee and the Vanilla in a large bowl until well mixed and slightly frothy.

Step 4: Add in the dry ingredients mixture and whisk until just barely combined and smooth. Do not over mix!

Step 5: Spoon the batter into your prepared cupcake pan.

Step 6: Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

Step 7: Let the cupcakes cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Making the Chocolate Frosting:

Step 8: Beat the butter until smooth.

Step 9: Add in the cocoa powder, 2 cups powdered sugar and the vanilla extract.

Step 10: Beat until smooth and slowly add more powdered sugar until you reach your desired consistency. Set aside.  

Making the Whipped Vanilla Buttercream:

Step 11: Beat the butter on medium-high speed until light and fluffy.

Step 12: Add in the vanilla and almond extracts.

Step 13: With the mixer on low, slowly add in the powdered sugar, milk, and salt; scrape the sides and bottom of the bowl frequently.

Step 14: Once incorporated, whip frosting for at least 3 minutes on medium high to high.

Step 15: If frosting is too thick to spread, gradually beat in additional milk. Set aside.

Making the Turkey: 

Step 16: Frost the all cupcakes with the chocolate frosting.

Step 17: Place the Nutter Butter cookie 'face' on top of the chocolate frosting.

Step 18: Add the candy corn 'feathers' then cut a candy corn to make an orange beak.

Step 19: Using the Whipped Vanilla Buttercream place dots for the eyes.

Step 20: Using a dab of frosting place on the beak and the red candy gobble.*****

Step 21: Keep the cupcakes refrigerated when not serving.******

~Recipe Notes:

*If you want to decrease the sweetness you can use as little as 4 cups of powdered sugar for the frosting.

**You can use up to 1/2 cup of milk if you want to a loose and creamy consistency.    

***You can subsitute with Nila Wafers or use the peanut shaped Nutter Butters (last picture).

****For the gobble, we used Fruit Roll Ups, but you can use other red candies (Starburst, Laffy Taffy,Swedish Fish etc...)

*****We used Fruit Roll Ups and just rolled little pieces up and cut them up into long triangles.

******Only decorate with the candies and cookies when serving. Don't decorate and refrigerate or else the cookies will get soft and soggy and the candies will get hard in the refrigerator.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)