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Turkey Cupcakes

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Delicious and whimsical Turkey Cupcakes that are perfect for Thanksgiving gatherings, featuring fluffy cocoa cupcakes topped with a rich chocolate frosting and decorated to resemble adorable turkeys.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • ½ tsp vanilla extract
  • ½ cup hot water
  • ½ cup unsalted butter, softened (for frosting)
  • 1 ¾ cups powdered sugar (for frosting)
  • ¼ cup cocoa powder (for frosting)
  • 2 tbsp heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 12 round chocolate truffles (for turkey heads)
  • Candy eyes
  • Yellow and red fondant or taffy (for beak and wattle)
  • Red, yellow, and orange fondant (for feathers)
  • Cornstarch (for dusting)

Instructions

  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Whisk the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture and whisk until fully incorporated.
  5. Add the hot water to the batter and mix until smooth and glossy.
  6. Divide the batter among the lined muffin cups, filling each about two-thirds full. Bake for 18–20 minutes.
  7. Let the cupcakes cool completely on a wire rack before decorating.
  8. Beat the softened butter until creamy in a medium bowl. Gradually add the powdered sugar and cocoa powder.
  9. Add the vanilla extract and heavy cream, then beat until fluffy and spreadable.
  10. Transfer the frosting to a piping bag and pipe a swirl on top of each cupcake.
  11. Press a chocolate truffle on top of each cupcake and attach candy eyes with frosting.
  12. Shape fondant pieces into a beak and wattle, and press them beneath the eyes.
  13. Roll out fondant for feathers and shape them using a leaf cutter or mold.
  14. Press the fondant feathers into the frosting behind each turkey head.
  15. Let the cupcakes sit at room temperature for about 20 minutes before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/turkey-cupcakes/

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