Preheat your oven and prepare your favorite chocolate cupcakes according to the directions on the mix or recipe to prepare.
Pour the chocolate cupcake batter into disposable or reusable cupcake liners and bake according to the directions for the recipe/mix. Cool completely on a wire rack before decorating.
Using a rolling pin or fondant roller, roll out the chocolate fondant on the Wilton Roll and Cut Mat until it’s about ¼ of an inch thick.
Using a circular cookie cutter about 2.5 inches in diameter, cut out 24 fondant circles. Set aside.
In a large mixing bowl, add the ingredients to make your buttercream frosting – softened butter, sugar, cocoa, and milk.
Use an electric mixer to beat your ingredients together, start on low speed and gradually increase the speed to high. The buttercream is complete once all ingredients are well-combined, smooth and form semi-stiff peaks.
Use an offset spatula to frost a thin layer of chocolate buttercream on each cupcake.
Press one fondant circle on each frosted cupcake.
To assemble one turkey cupcake, one at a time, pipe out a dot of chocolate buttercream on the back of each candy corn.
Assemble two rows of candy corn arches at the top of the cupcake. About 4-5 for the top arch and 3 for the bottom.
Scoop the remainder of the chocolate buttercream into a piping bag with the Wilton #12 piping tip attached.
Frost out a dollop of chocolate buttercream just underneath the candy corn rows.
Add two candy eyes on the chocolate buttercream dollop you just created.
Create the “beak” by taking one orange candy and turning it onto its side and insert it just underneath the two candy eyes.
Using the Wilton piping tip #5 attached to your red decorating frosting bottle, pipe out a strip of red right next to the orange beak to make the turkey’s “snood.”
Repeat with all of your cupcakes!
Serve and enjoy 'em!