Turkey Brushstroke Cupcakes

Gobble gobble up these adorable chocolate turkey cupcakes stuffed with caramel.


  • Cupcake batter:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup cocoa powder
  • ¾ cup buttermilk
  • 12 chocolate caramel squares (I used Caramilk!)
  • Buttercream:
  • 2 cups unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups confectioner’s sugar
  • 1 cup cocoa powder
  • ½ cup milk
  • Vanilla frosting
  • red and yellow food colouring
  • Red, orange and yellow candy melts, melted


  1. Bake the cupcakes: Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Pour the batter into a muffin pan lined with cupcake liners. Stick a chocolate caramel into the center of each cupcake. Bake at 350F for 20 minutes, then cool completely.
  2. Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and combine. Add the confectioner’s sugar one cup at a time, beating with each addition. Add the cocoa powder and beat until well combined. Then add the milk and mix well.
  3. Make the feathers: Place dollops of red, orange and yellow candy melts onto a baking sheet lined with parchment paper and brush downwards with a clean paintbrush or popsicle stick, creating brushstrokes. Make the red brushstrokes the largest, orange brushstrokes medium size and yellow brushstrokes the smallest. Place in the freezer until set, about 10 minutes.
  4. Assembly: Spread a generous amount of buttercream on top of each cupcake. You need the buttercream to be thick enough so that the feathers can be stuck inside. Stick the candy melt feathers into the buttercream, arranging the red feathers at the back and the yellow at the front. Dye the white frosting red and yellow and place into piping bags fitted with small, round piping tips, along with some white and brown frosting. Place some more brown frosting into a piping bag fitted with a medium-sized round piping tip. Pipe the turkey’s head and neck with the brown buttercream with the medium-sized round piping tip. Pipe the beak with the yellow frosting, red wobbly part with the red frosting and the eyes with the white and brown buttercream. Enjoy!