20piecescandy corn10 pieces of candy corn for the tail, 4 on the back row, and 6 in front of that.
Instructions
Preheat the oven to 350°F/180°C.
In a bowl, combine the dry ingredients (flour, cocoa powder, baking powder and salt).
In a separate bowl, combine the eggs with sugar, oil, milk and vanilla extract.
Add the dry ingredients to the wet ingredients, whisk until they’re incorporated but do not over mix.
Fill the cupcake liners ¾ of the way full. Bake for 18-22 minutes or until a toothpick comes out clean from the center of a cupcake. Allow cupcakes to cool down in the pan. Be sure they are completely cooled before frosting and decorating.
To decorate:
Cover each cupcake with a thin layer of chocolate frosting.
Using the image as a guide, create a turkey design on each cupcake. Start by using a mini Reese’s cup as the turkey’s head, adhering the eyes, beak, and wattle with a bit of frosting. Then use the candy corn to create the turkey’s tail.
Notes
Use a toothpick to grab a small amount of frosting to use as glue for the turkey’s face! Clean tweezers can be helpful for dealing with small pieces too.
The cupcake batter will not rise up well if it’s mixed too much. Mix the dry ingredients into the wet ingredients just until no dry spots remain.
Putting frosting on warm cupcakes is a recipe for a melty disaster. Be patient and wait for the cupcakes to cool down completely before starting to decorate. Along the same theme, you may want to keep the candy in the fridge until you’re ready to use it so it doesn’t melt in your hands.