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Best Easy Mini Turkey Cupcakes Recipe with Chocolate Feathers

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These adorable mini turkey cupcakes with chocolate-dipped candy corn feathers are the perfect last-minute treat for classroom parties or Thanksgiving. They look impressive but come together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 box (15.25 oz) vanilla or chocolate cake mix (Betty Crocker or Duncan Hines recommended)
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 can (16 oz) chocolate frosting (Pillsbury or homemade)
  • 1 bag (about 40 pieces) candy corn (Brach’s recommended)
  • 1/2 cup semi-sweet chocolate chips (Ghirardelli or Nestle Toll House)
  • 1 tablespoon coconut oil or vegetable shortening
  • 24 candy eyes (edible)
  • 1 small piece orange fruit leather or orange candy melts (for beak)
  • 1 small piece red fruit leather or red candy melts (for wattle)
  • Optional: Shredded coconut dyed green (for garnish)
  • Optional: Chocolate sprinkles (for extra texture)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with mini cupcake liners.
  2. Prepare cake mix according to package directions (usually adding eggs, oil, and water). Beat on medium speed for 2 minutes until smooth.
  3. Fill each liner about 2/3 full using a small cookie scoop or teaspoon.
  4. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be lightly golden and spring back when touched.
  5. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely (at least 30 minutes). Do not frost warm cupcakes.
  6. While cupcakes cool, prepare chocolate feathers: Place chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring after each, until completely melted and smooth.
  7. Dip candy corn: Hold each piece by the white tip and dip the wide yellow end into melted chocolate. Let excess drip off, then place on wax paper. Repeat with all pieces (about 4-5 per cupcake, 96-120 total).
  8. Let dipped candy corn sit at room temperature until chocolate is firm, about 10 minutes (or refrigerate 5 minutes to speed up).
  9. Once cupcakes are cool, spoon chocolate frosting into a piping bag or zip-top bag. Snip off a small corner and pipe a generous swirl onto each cupcake, leaving a small well in the center for the turkey’s face.
  10. Assemble turkeys: Insert 4-5 chocolate-dipped candy corn pieces into the back of the frosting with chocolate-dipped ends pointing outward like tail feathers. Arrange in a fan shape.
  11. Place two candy eyes in the front center. Cut orange fruit leather into small triangles for the beak and press into frosting below eyes. Cut a small teardrop from red fruit leather for the wattle and press below the beak.
  12. Check that feathers are evenly spaced and faces are centered. Press any loose pieces in further.

Notes

Don’t skip the coconut oil – it makes the chocolate silky for dipping. Work in batches when dipping candy corn to prevent chocolate from hardening. Make sure frosting is thick enough to hold the candy corn upright. Let cupcakes cool completely before frosting. Use a piping bag for a cleaner look. These are best served on the day they are made.

Nutrition

Keywords: mini turkey cupcakes, Thanksgiving cupcakes, classroom party treats, chocolate feathers, candy corn cupcakes, easy dessert, kid-friendly, nut-free

Find it online: https://willarecipes.com/best-easy-mini-turkey-cupcakes-recipe-with-chocolate-feathers/