Easy Turkey Cupcakes
Quick and easy turkey cupcakes, homemade with simple ingredients. These Thanksgiving cupcakes are decorated with chocolate icing, sprinkles, candy corns and mini peanut butter cups.
Servings: 24 Cupcakes
Calories: 460kcal
Ingredients
- 24 Chocolate cupcakes
- 4 cups Chocolate buttercream icing
- 2 cups Chocolate sprinkles
- Mini Reese's peanut butter cups Unwrapped but don't remove the candy liner.
- 1 cup Melted chocolate
- 48 Eyeball candies
- 24 Orange m&m candies
- 24 Long red candies Optional, To make the dangling red wattle. Can use red licorice or thin red gummies too.
- 2 cups Candy corns
Instructions
- Bake cupcakes and allow them to cool completely.
- Fill a piping bag with chocolate icing and create a swirl on top of each cupcake.
- Use a spatula or butter knife to smooth it out into a dome shape.
- Place these cupcakes (frosting side down) into a bowl of chocolate sprinkles until fully coated.
- Make the turkey face by sticking the eyeballs candies, orange m&m candies and the long red candy (optional) on the mini peanut butter cups with melted chocolate.
- Stick this face on the side of the cupcake.
- Push candy corns all around the other side of the cupcake to create the look of feathers. Enjoy!
Notes
- Leftovers can be stored in a covered box at room temperature for 1 day or in the refrigerator for up to 3 days.
- Don't ice or decorate warm cupcakes because the icing will melt.
- Use mini peanut butter cups instead of the larger ones because the size is more suitable for a face.
- The red "wattle" on the face is optional. You can skip it if you can't find a long red candy.
- Scroll up to read additional tips and variations.
Nutrition
Calories: 460kcal | Carbohydrates: 80g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 251mg | Potassium: 136mg | Fiber: 1g | Sugar: 66g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg