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–+ servings
Easy Turkey Cupcakes

Easy Turkey Cupcakes: Festive Treats for Family Fun

These Easy Turkey Cupcakes are a whimsical and customizable dessert perfect for Thanksgiving festivities.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour substitute with gluten-free all-purpose flour for a gluten-free option
  • 1 tsp baking soda no direct substitutions necessary
  • 1/2 tsp salt essential for taste
  • 1/2 cup unsweetened cocoa powder use Dutch-process cocoa for a different flavor
  • 1 tsp espresso powder omit or replace with extra cocoa if desired
  • 1 cup boiling water do not replace with cold water
  • 1/2 cup sour cream plain Greek yogurt can be a substitute
  • 1 tsp pure vanilla extract no substitutions recommended
  • 1/2 cup unsalted butter can be substituted with margarine or coconut oil
  • 1 cup granulated sugar brown sugar can be used for a deeper flavor
  • 2 large eggs egg replacers can be used for vegan options
For the Frosting
  • 2 cups confectioners' sugar can be substituted with powdered erythritol for a low-sugar option
  • 1/4 cup unsweetened cocoa powder use additional confectioners' sugar to taste if desired
For Decoration
  • 12 pieces mini Reese's Cups substitute with mini chocolate bars if unavailable
  • 1 cup Reese's Pieces M&M's or candy corn can be used alternatively
  • 12 pieces candy eyes alternatively, use chocolate chips or small round candies
  • 6 pieces red gummy worms cut halves used for the gobble; use fruit leathers or any red licorice as a substitute

Equipment

  • muffin tin
  • Mixing bowls
  • Electric mixer
  • whisk
  • scoop or pitcher
  • piping bag

Method
 

Step-by-Step Instructions for Easy Turkey Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with colorful paper liners.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In another bowl, combine the unsweetened cocoa powder and espresso powder, then pour in the boiling water until smooth. Allow to cool.
  4. Mix in the sour cream and pure vanilla extract into the cooled chocolate mixture.
  5. Beat the unsalted butter and granulated sugar until light and fluffy, then add the eggs one at a time.
  6. Gradually mix in the flour and chocolate mixtures until just combined.
  7. Fill muffin liners about two-thirds full and bake for 18-22 minutes.
  8. Prepare the frosting by beating butter, then gradually adding confectioners' sugar and cocoa powder until smooth.
  9. Once cooled, frost the cupcakes and decorate with mini Reese's Cups, Reese's Pieces, candy eyes, and red gummy worms.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to achieve the perfect look. Accurate measuring is key for success.

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