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Turkey Cupcakes Recipe

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★★★★★

4.5 from 95 reviews

These whimsical Turkey Cupcakes are a fun and festive treat perfect for holiday celebrations. Moist chocolate cupcakes are topped with rich chocolate buttercream frosting and decorated with Reese’s candies and gummy worms to resemble adorable turkey faces, making them a delightful dessert that kids and adults will love.

Ingredients

Scale

Chocolate Cupcakes

  • 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)
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs (room temperature)

Chocolate Buttercream Frosting

  • 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
  • 2 cups (240 g) confectioners’ sugar (sifted)
  • ½ cup (48 g) unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons milk (room temperature)

Decoration

  • ½ cup Reese’s Pieces
  • 20 mini Reese’s cups
  • 40 candy eyes
  • 10 red gummy worms (cut in half)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350° F (175° C). Line two standard muffin tins with paper cupcake liners and set them aside.
  2. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk together thoroughly and set aside.
  3. Mix Wet Cocoa Mixture: In another medium bowl, whisk together the unsweetened cocoa powder and espresso powder. Pour in the boiling water gradually, whisking until smooth. Let this mixture cool to room temperature, then whisk in the sour cream and vanilla extract. Set aside.
  4. Beat Butter, Sugar, and Eggs: Using a stand mixer or hand mixer, beat the butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed to ensure everything is well combined.
  5. Combine Dry and Wet Ingredients: Add one-third of the flour mixture to the butter mixture and mix at low speed until just combined. Next, add half of the cocoa mixture and mix again. Repeat this process, ending with the final third of the flour mixture. Use a silicone spatula to scrape the sides and bottom of the bowl, then mix once more for 10 seconds to ensure all ingredients are incorporated evenly.
  6. Fill Muffin Tins and Bake: Using an ice cream scoop or spoon, divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare Chocolate Buttercream Frosting: In a clean mixing bowl, whip the butter on medium-high speed until fluffy, about 5 minutes. Gradually add the confectioners’ sugar and cocoa powder with the mixer on low speed until combined. Increase mixer speed to medium and add vanilla extract, mixing for an additional 30 seconds. Add milk a little at a time until the frosting reaches your desired consistency.
  8. Assemble Turkey Cupcakes: Frost each cooled cupcake generously with chocolate buttercream.
  9. Add Mini Reese’s Cup as Turkey Head: Gently press a mini Reese’s cup slightly forward of the cupcake’s center to form the turkey’s head.
  10. Decorate with Candy Eyes, Beak, and Wattle: Cut some orange Reese’s Pieces in half to form the beak. Use chocolate frosting as glue to attach the beak, candy eyes, and a small piece of red gummy worm (wattle) to the mini Reese’s cup.
  11. Arrange Reese’s Pieces as Feathers: Decorate the back half of each cupcake with remaining Reese’s Pieces to mimic turkey feathers, arranging orange pieces in the back, brown in the middle, and yellow in the front.
  12. Add Gummy Worm Feet: Optionally, place red gummy worm halves under the cupcake to resemble turkey feet for added festive detail.

Notes

  • Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature before mixing for best results.
  • Use a nonalkalized cocoa powder for a rich, deep chocolate flavor as specified.
  • Substitute sour cream with plain Greek yogurt if preferred for a slightly tangier taste and healthier option.
  • Be careful not to over-mix the batter to keep cupcakes tender and moist.
  • Allow cupcakes to cool completely before frosting to prevent melting or sliding frosting.
  • Store decorated cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • For a dairy-free version, substitute butter and sour cream with plant-based alternatives and verify candy decorations for allergens.

Keywords: Turkey cupcakes, chocolate cupcakes, Thanksgiving dessert, holiday treats, chocolate buttercream, Reese's decorations

Find it online: https://tastewithamy.com/turkey-cupcakes-recipe/