As the leaves change and a cozy aroma fills the air, nothing brings warmth to my heart quite like baking a batch of cheerful Turkey Cupcakes. These delightful morsels, adorned with sweet treats and a touch of festive flair, turn any gathering into a celebration. Picture a table brimming with laughter and joy, where these whimsical cupcakes become the highlight of your holiday spread.
Why make this recipe:
These Turkey Cupcakes are not just a treat; they’re an experience. Perfect for Thanksgiving gatherings, kids’ parties, or any occasion that calls for a little extra cheer, they combine the rich flavors of chocolate with the playful spirit of the holidays. Each bite tells a story—delicious, engaging, and full of surprises. Plus, who can resist the charm of a cupcake that looks like a turkey?
How to make Turkey Cupcakes
Ingredients:
For the Chocolate Cupcakes:
- 1 ¼ cup (156 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (96 g) unsweetened cocoa powder (non-alkalized)
- 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)
For the 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)
For Decoration:
- ½ cup Reese’s Pieces
- 20 mini Reese’s cups
- 40 candy eyes
- 10 red gummy worms (cut in half)
Directions:
-
Make the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder. In a separate bowl, mix the boiling water, sour cream, and vanilla extract until smooth.In a large bowl, beat the butter and granulated sugar until fluffy, then add the eggs one at a time, mixing well after each addition. Gradually incorporate the dry ingredients into the butter mixture, alternating with the sour cream mix. Pour the batter into the cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
-
Prepare the Chocolate Buttercream Frosting:
In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the sifted confectioners’ sugar, cocoa powder, vanilla extract, and enough milk to reach your desired consistency. Whip until fluffy and smooth. -
Decorate the Cupcakes:
Generously frost each cooled cupcake with the chocolate buttercream, creating a nice mound on top. Begin decorating by placing mini Reese’s cups upside down as the turkey’s body. Top with Reese’s Pieces for feathers, using candy eyes to bring the turkey to life. Finally, add the gummy worms as fun “gobblers” hanging from each turkey’s beak.
How to serve Turkey Cupcakes:
Arrange these little delights on a festive platter for your holiday table. Encourage guests to dive in and pick their favorite turkey—you’ll hear squeals of delight as everyone discovers the fun decorations!
How to store Turkey Cupcakes:
Keep any leftover cupcakes in an airtight container at room temperature for up to three days. If you need them to last longer, consider refrigerating them for up to a week, but be sure to allow them to come back to room temperature before serving to enjoy that creamy frosting.
Tips to make Turkey Cupcakes:
- For an extra chocolate kick, try adding chocolate chips to the cupcake batter.
- If you’re in a pinch, store-bought frosting works beautifully, too!
- Get creative with the decorations—use your favorite candies or theme them for different holidays.
Variations:
- Swap the chocolate base with vanilla or even pumpkin spice cupcakes for a festive twist.
- Experiment with different toppings; crushed cookies can mimic feathers beautifully!
FAQs:
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Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day or two in advance and frost them the day of your event to ensure freshness. -
What if I don’t have all the decorating candies?
No worries! Use whatever you have on hand—jelly beans, chocolate sprinkles, or fondant can be a fun alternative. -
Are these cupcakes suitable for children with allergies?
You can substitute ingredients for allergy-friendly alternatives, such as gluten-free flour or dairy-free butter, to accommodate other dietary needs.
Baking these Turkey Cupcakes is not just about making a dessert; it’s about creating joyful memories in your kitchen that will be treasured for years to come. Every bite is a reminder of what we gather for—a time of love, laughter, and celebration. So gather your loved ones, whip up a batch of these whimsical treats, and let the good times roll!
Turkey Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder.
- In a separate bowl, mix the boiling water, sour cream, and vanilla extract until smooth.
- In a large bowl, beat the butter and granulated sugar until fluffy, then add the eggs one at a time, mixing well after each addition.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with the sour cream mix.
- Pour the batter into the cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool completely.
- In a large mixing bowl, beat the unsalted butter until creamy.
- Gradually add the sifted confectioners’ sugar, cocoa powder, vanilla extract, and enough milk to reach your desired consistency.
- Whip until fluffy and smooth.
- Generously frost each cooled cupcake with the chocolate buttercream, creating a nice mound on top.
- Begin decorating by placing mini Reese’s cups upside down as the turkey’s body.
- Top with Reese’s Pieces for feathers, using candy eyes to bring the turkey to life.
- Finally, add the gummy worms as fun “gobblers” hanging from each turkey’s beak.