Thanksgiving chocolate turkey cupcakes with chocolate frosting that taste as good as they are cute.

Thanksgiving Turkey Chocolate Cupcakes

These chocolate turkey cupcakes are semi-homemade and include decorations made with cookies and candy

A match made in heaven.

 

Thanksgiving Turkey Chocolate Cupcake

About the Ingredients

These turkey cupcakes are “semi-homemade” because they’re made with boxed cake mix and premade frosting.

The chocolate cupcakes are baked in natural color (light beige) unbleached cupcake liners and frosted with chocolate fudge frosting.

For the tail feathers, chocolate creme filled Oreo cookies are used.

But if that variety isn’t available, the original Oreo cookie would work nicely too.

And for the turkey’s wattle (red part under the turkey’s neck), a red fruit roll up called “Fruit by the Foot, Mini Feet“.

To get the red colored roll up, you may need to buy a box with a variety of flavors.

The inspiration for this recipe is from adorable turkey cupcakes made by the Brown Eyed Baker and Jeanne Benedict.

Here are more dessert recipes you may like “Pumpkin Pudding Desserts“, “Toffee and White Chocolate Cookies“, and “No-Bake Cherry Cheese Pie “.

Let’s check out the ingredients.

Thanksgiving Turkey Cupcake ingredients

Cupcakes and Frosting – unfrosted chocolate cupcakes, chocolate fudge premade frosting

Toppings – candy corn, Oreo cookies, Nutter Butter cookies, whole raw almonds, red fruit roll up, and Wilton candy eyeballs

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

For the Turkey’s Body:

Spread chocolate frosting on cupcake

Frost each cupcake.

This should take about 1/2 to 2/3’s of the premade frosting.

Reserve the remaining frosting to use on the turkey’s tail feathers and head.

Frosted Chocolate Cupcake on plate

Set the frosted cupcakes aside.

Frosted chocolate cupcake on plate

For the Turkey’s Tail Feathers:

Oreg cookie with candy corn on plate

Dip the tips of 7 candy corn in the frosting so that just a dab of frosting is on the pointy part of the candy corn.

Gently slide 7 candy corn just slightly inside the creme filling in each Oreo cookie.

Evenly space the candy corn so that they cover about ½ of the diameter of the Oreo cookie in the shape of a fan.

Frosting on oreo cookie on top of cupcake

Add a dab of frosting to the bottom of the Oreo cookie (the part without the candy corn).

Add oreo cookie candy corn to cupcake

Gently set the bottom of the Oreo cookie about ½ of an inch inside an edge of the cupcake on the frosting.

If needed, add a little more frosting to the edge of the Oreo cookie to make it stay upright on top of the cupcake.

Repeat the process for the remaining cupcakes.

For the Turkey’s Head:

Cut whole almond in half on cutting board

For the Beak – cut the almonds in half and use just the pointy part of the almond for the beak.

Cut almond on Nutter Butter cookie on plate

Add a dab of frosting to the flat side of the almond (opposite of the pointy side).

Gently stick the almond on to an outer edge of the Nutter Butter cookie.

Place it about halfway between the curve in the cookie, and the top of the cookie.

Nutter Butter Cookie with Almond

For the Wattle – with clean kitchen scissors cut pieces of the red fruit roll up in the shape of a turkey’s wattle.

Frosting on Nutter Butter cookie with cut almond

Next,

Nutter Butter cookie with red fruit roll and almond

…add a dab of frosting to the edge of the Nutter Butter cookie just under the beak and then attach the wattle.

Add candy eye balls on Nutter Butter cookie with almond

For the Eyes – add a dab of frosting to the back of the candy eyeballs.

Attach them to each side of the cookie just above the middle of the beak.

Add chocolate frosting on Nutter Butter cookie

Attach the Head – on the opposite edge from the wattle, add a generous dab of frosting to the edge of the Nutter Butter cookie.

Thanksgiving Turkey Chocolate Cupcake

Then attach the turkey’s head to the cupcake.

Thanksgiving Turkey Chocolate Cupcakes

TIP – To move the cupcakes, hold on to the head with one hand and the cupcake with the other.

Thanksgiving Turkey Chocolate Cupcakes

And next, dig in and enjoy…

Thanksgiving Turkey Chocolate Cupcakes

…each and every bite.

Thank you so much for stopping by CCC!

More Thanksgiving Recipes You May Like:

How to Barbecue a Turkey

Cherry Pineapple & Mandarin Orange Ambrosia

Sage Sausage Stuffing

Limeade, Cranberry and Blackberry Compote

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Thanksgiving Turkey Cupcakes

Thanksgiving Turkey Chocolate Cupcakes

These adorable Thanksgiving chocolate turkey cupcakes with chocolate frosting taste as good as they are cute.
5 from 1 vote

Ingredients

For the Turkey's Body:

  • 12 baked plain chocolate cupcakes (unfrosted) in unbleached (beige colored) cupcake liners
  • 1 container (16 ounces) premade chocolate fudge frosting reserve the remaining frosting (about 1/3 of the container for use when attaching the turkey's tail feathers and head

For the Turkey's Tail Feathers:

  • 12 Oreo cookies filled with chocolate creme or regular Oreos filled with white creme is fine too
  • 84 candy corn candies assorted colors if available

For the Turkey's Head:

  • 12 Nutter Butter Cookies
  • 12 whole raw almonds
  • 24 Wilton candy eyeballs
  • Red fruit roll up "Fruit by the Foot" is a nice color of red for this application

Instructions

For the Turkey's Body:

  • Frost each cupcake with chocolate frosting (to frost 12 cupcakes, it should take a little more than half of the container of the premade frosting; reserve the remaining frosting (about 1/3 of the container) for use when attaching the turkey's tail feathers and head).  Set the frosted cupcakes aside.

For the Turkey's Tail Feathers:

  • Dip the tips of 7 candy corn in the frosting so that just a dab of frosting is on the pointy part of the candy corn. Gently slide the 7 candy corn just slightly inside the creme filling of each Oreo cookie.
    Evenly space the candy corn so that they cover about 1/2 of the diameter of the Oreo cookie in the shape of a fan. 
  • Add a dab of frosting to the bottom of the Oreo cookie (the part without the candy corn). Gently set the bottom of the Oreo cookie about 1/2 of an inch inside an edge of the cupcake on top of the area that was frosted.
    If needed, add a little more frosting to the edge of the Oreo cookie to make it stay upright on top of the cupcake.
  • Repeat the process for the remaining cupcakes.

For the Turkey's Head:

  • For the Beak - cut the almonds in half and use just the pointy part of the almond for the beak.
    Add a dab of frosting to the flat side (opposite of the pointy side) of the almond and gently stick it on to an outer edge of the Nutter Butter cookie about halfway between the curve in the middle of the cookie and the top of the cookie.
  • For the Wattle – with clean kitchen scissors cut pieces of the red fruit roll up in the shape of a turkey’s wattle.
    Add a dab of frosting to the edge of the Nutter Butter cookie just under the beak and then attach the wattle.
  • For the Eyes – add a dab of frosting to the back of the candy eyeballs and attach them to each side of the cookie just above the beak.
  • To attach the head to the cupcake - add a generous dab of frosting to the edge of the Nutter Butter cookie that is opposite of the edge where the wattle is attached. Then attach the turkey’s head to the cupcake.
    Each time that the cupcake is moved just make sure to hold on to the head with one hand and the cupcake with the other.

Notes

TIP:

Each time that the cupcake is moved, make sure to hold on to the head with one hand and the cupcake with the other.