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Best No-Bake Turkey Cupcakes with Chocolate Frosting

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Adorable no-bake turkey cupcakes with rich chocolate frosting, featuring Oreo turkey bodies and candy corn feathers. Perfect for Thanksgiving gatherings, these fun and delicious treats are sure to impress guests of all ages.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ¾ cup unsweetened cocoa powder (preferably Ghirardelli)
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • ½ cup vegetable oil (or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened to room temperature
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream (or whole milk)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 24 Oreo cookies (regular, not double stuff)
  • 1 cup candy corn
  • 48 candy eyes
  • 24 candy corn pumpkins or orange M&Ms
  • 24 mini chocolate chips (optional)
  • 1 tablespoon melted chocolate

Instructions

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until no lumps remain.
  3. Add eggs, milk, oil, and vanilla extract to dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
  4. Carefully pour in boiling water and mix on low speed until just combined. Batter will be thin.
  5. Divide batter evenly among 24 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. While cupcakes cool, make frosting: Beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Mix on low until incorporated, then beat on medium-high for 3-4 minutes until light and fluffy.
  8. Prepare turkey bodies: Twist each Oreo apart, keeping the cream filling intact on one half. Set cream-side Oreos aside.
  9. Fit a piping bag with a large star tip and fill with chocolate frosting. Pipe a generous swirl onto each cooled cupcake, leaving a small space in the center for the Oreo.
  10. Gently press an Oreo half (cream-side down) into the center of each frosted cupcake.
  11. Arrange 5-6 candy corn pieces behind the Oreo, fanning them out like turkey tail feathers. Press gently into frosting.
  12. Use a tiny dab of melted chocolate to attach two candy eyes to the front of the Oreo. Attach one candy corn pumpkin or orange M&M for the snood/beak.
  13. Optional: Attach two mini chocolate chips to the bottom of the Oreo for turkey feet.
  14. Refrigerate finished turkey cupcakes for 15-20 minutes to let frosting and decorations set.

Notes

Ensure cupcakes are completely cool before frosting to prevent melting. For best results, arrange candy corn feathers before attaching Oreo body. Cupcakes can be baked and frosting made a day ahead; assemble no more than 4-6 hours before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze undecorated cupcakes for up to 3 months.

Nutrition

Keywords: turkey cupcakes, no-bake turkey, Thanksgiving cupcakes, chocolate cupcakes, turkey decorations, candy corn, Oreo turkey, fall dessert

Find it online: https://willarecipes.com/best-no-bake-turkey-cupcakes-with-chocolate-frosting/