Turkey Cupcake

Ingredients

For The Cupcake Base:

• ¾ cup (90 grams) all-purpose flour
• ⅔ cup (65 grams) cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs at room temperature
• 1 cup (200 grams) granulated sugar
• ⅓ cup (78 ml) vegetable oil
• ½ cup (120 ml) milk whole or 2%, at room temperature
• 2 teaspoons pure vanilla extract

To Decorate:

• 1 cup chocolate frosting
• 12 Mini Reese’s peanut butter cups
• 24 small candy eyes
• 6 Reeses’s pieces for the beaks, cut in half with a small knife before adhering with a little bit of chocolate frosting
• 12 gummy worms for the wattle
• 20 pieces candy corn 10 pieces of candy corn for the tail, 4 on the back row, and 6 in front of that.

Instructions

1. Preheat the oven to 350°F/180°C.
2. In a bowl, combine the dry ingredients (flour, cocoa powder, baking powder and salt).
3. In a separate bowl, combine the eggs with sugar, oil, milk and vanilla extract.
4. Add the dry ingredients to the wet ingredients, whisk until they’re incorporated but do not over mix.
5. 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:

1. Cover each cupcake with a thin layer of chocolate frosting.
2. 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.