Thanksgiving Turkey Cupcakes
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Thanksgiving Turkey Chocolate Cupcakes

My favorite turkey cupcake on earth.
Course Dessert
Cuisine American
Keyword Turkey Cupcakes
Prep Time 1 hour
Total Time 1 hour
Servings 12
Author [email protected]

Ingredients

For the Turkey's Body:

  • 12 plain chocolate cupcakes (unfrosted) in unbleached (beige colored) cupcake liners
  • 1 container (16 ounces) of 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 ½ 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 ½ 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:

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