Introduction

These fun Turkey Cupcakes are a festive treat perfect for holiday gatherings or any time you want a playful dessert. Rich chocolate cupcakes are topped with creamy chocolate buttercream and decorated with colorful candy to create an adorable turkey look.

A chocolate cupcake is topped with a thick swirl of smooth, dark chocolate frosting. On top of the frosting is a peanut butter cup acting as the turkey's face, decorated with two white candy eyes with small brown centers. An orange oval candy forms the beak in the middle, while a red gummy candy hangs down as the turkey's wattle. Surrounding the peanut butter cup are rows of round candies in bright autumn colors: orange, yellow, and brown, arranged to resemble turkey feathers. The cupcakes sit on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cup (156 g) all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup (96 g) unsweetened cocoa powder (nonalkalized)
1 teaspoon espresso powder (or coffee powder)
1 cup (240 mL) boiling water
½ cup (120 g) sour cream or plain Greek yogurt (room temperature)
2 teaspoons pure vanilla extract
1 cup (226 g or 2 sticks) unsalted butter (room temperature), divided
1 ½ cups (300 g) granulated sugar
2 large eggs (room temperature)
2 cups (240 g) confectioners’ sugar (sifted)
½ cup (48 g) unsweetened cocoa powder
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

Step 1: Preheat your oven to 350°F. Line two standard muffin tins with paper liners and set aside.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In another medium bowl, whisk cocoa powder and espresso powder. Slowly add boiling water and whisk until smooth. Let the mixture cool to room temperature, then stir in sour cream and vanilla extract.
Step 4: Using a stand mixer or hand mixer, beat 1 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Step 5: Add one-third of the flour mixture to the butter mixture and mix on low speed just until combined. Then add half the chocolate mixture and combine. Repeat with another third of the flour, the rest of chocolate mixture, and finish with remaining flour. Scrape the bowl and mix briefly once more.
Step 6: Scoop batter into prepared muffin tins, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, beat remaining 1 cup butter on medium-high speed until fluffy, about 5 minutes. Gradually add powdered sugar and cocoa powder on low speed until combined. Mix in vanilla and beat for 30 seconds. Add milk as needed to reach desired consistency.
Step 8: To assemble, frost each cupcake with chocolate buttercream.
Step 9: Press one mini Reese’s cup slightly forward on the cupcake for the turkey head.
Step 10: Cut some orange Reese’s Pieces in half to create beaks. Use frosting to attach beaks, candy eyes, and red gummy worm pieces as wattles to each mini Reese’s cup.
Step 11: Arrange remaining Reese’s Pieces on the back half of each cupcake as feathers. Place orange pieces at the back, brown in the middle, and yellow in front for a colorful effect.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and creamy frosting.
Substitute Greek yogurt for sour cream to add a slight tang and moisture to the cupcakes.
For a coffee-flavored twist, increase the espresso powder slightly in the batter.
Try decorating with other candy eyes or autumn-themed candies for a personalized look.

Storage

Store turkey cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 weeks; thaw in the refrigerator overnight and then at room temperature before enjoying.

How to Serve

The image shows chocolate cupcakes decorated like turkeys on a white plate, placed on a white marbled surface. Each cupcake has a base of dark chocolate cake topped with a thick swirl of smooth, dark chocolate frosting. Around the back edge of the frosting, a row of colorful candy-coated chocolates creates a fan of feathers in bright orange, yellow, and brown colors. At the front, a small chocolate cup is positioned to form the turkey's face, with two round white candy eyes that have dark chocolate pupils. An orange candy piece forms the beak, and a red gummy candy simulates the wattle hanging from the beak. The decorations together look like playful turkey faces making the cupcakes festive. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without espresso powder?

Yes, you can omit the espresso powder. It helps enhance the chocolate flavor but isn’t essential. You may notice a slightly less rich chocolate taste.

How do I prevent cupcakes from drying out?

Make sure not to overbake the cupcakes and keep them stored properly in an airtight container. Using sour cream or Greek yogurt also helps keep them moist.