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Turkey Cupcakes Recipe

Who wouldn’t love to take a bite into these adorable Turkey Cupcakes for Thanksgiving? Chocolate cupcakes, chocolate buttercream, chocolate fondant, and candy accents make these Thankgiving cupcakes come to life!
Course: Dessert
Servings: 24 cupcakes

Ingredients

Instructions

  • 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!