Turkey Cupcakes
These cute Turkey Cupcakes are an easy diy dessert to make for Thanksgiving with the kids. They are made easy with a box of chocolate cake mix and simple, delicious homemade frosting...plus lots of candy! Enjoy at your Thanksgiving feast!
Ingredients
- 1 box chocolate cake mix, plus eggs and oil as indicated on package
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 4 cups confectioner's sugar
- 1 cup chocolate jimmies
- 1 twizzler pull n' peel
- 18 rolo candies
- 1 bag candy corn, 11 oz
- 36 candy eyes
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the chocolate frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add unsweetened cocoa powder and beat on medium speed until smooth. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Unwrap the rolo candies and squeeze a small bit of frosting onto each. Press 1 candy corn onto the frosted rolo to make the nose. Pull apart the twizzler pull n' peel so that 2 strips are stuck together. Cut into ¼ inch pieces.
- Sprinkle the frosted cupcakes with chocolate jimmies. Place 2 candy eyes on the center of each cupcake. Gently press the rolo candy into the frosting underneath the eyes. Press the twizzler onto the side of the rolo to make the wattle. On the top of the cupcake, press 5-6 candy corn pieces to make the feather wings.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Notes
It's important to let the cupcakes cool completely before frosting. I usually prepare the cupcakes the day before decorating. This ensures that the cupcakes are cool enough to not melt the frosting.
Nutrition
Serving: 6ozCalories: 218kcalCarbohydrates: 68gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 232mgPotassium: 53mgFiber: 0.2gSugar: 18gVitamin A: 270IUCalcium: 77mgIron: 0.4mg
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs! Scan the QR code to check for any recipe updates, including tips, answers to FAQs and to ask me a question!
