Turkey Cupcakes

Turkey is no longer just for dinner with this festive chocolate treat.


  • Chocolate Cupcakes:
  • 1 cup hot water
  • 3 tablespoons instant coffee
  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup mini chocolate chips
  • 2 teaspoons white vinegar
  • Buttercream:
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 5 cups confectioner's sugar
  • Red, orange, yellow and brown food coloring


  1. Make the cupcakes: In a large mixing bowl, mix together the flour, sugar, baking soda and salt. In a separate bowl, dissolve the instant coffee in the hot water. Then add the cocoa powder and vanilla, whisk together, then pour into the dry mixture. Add the vegetable oil, chocolate chips and vinegar, and mix until everything is well combined. Distribute the mixture into a cupcake pan lined with paper liners. Bake at 375F for 20-30 minutes, until the cupcakes have risen and a crack has formed on the surface. Remove from the oven and cool completely.
  2. Make the buttercream: Cream the butter in a large bowl until pale and fluffy. Add the vanilla extract and beat to combine. Add the confectioner's sugar one cup at a time, then beat for 3-5 minutes until fluffy. Divide the buttercream into 4 bowls, leaving a small amount in your mixing bowl (this white buttercream will be used for the eyes). Dye the buttercream red, orange, yellow and brown. Place 2 tablespoons of red, orange, brown buttercream and all the remaining white buttercream into piping bags fitted with small, round tips. Place the remaining red, orange and yellow buttercream into piping bags fitted with a #150 piping tip. Place the remaining brown buttercream in a piping bag fitted with a large, round piping tip.
  3. Decorate the cupcakes: Starting with the yellow buttercream, pipe 2 ruffles in the center of each cupcake, starting at the base and piping vertically, stopping about half way, then looping back down to the base. Repeat with the orange and red buttercream, wiggling the piping tip to look like feathers and keeping as close to the previous color as possible. To create the turkey's body, pipe a large dollop at the base of the feathers, then work upwards to create the neck and head. Draw eyes with the white and brown buttercream in the piping bags with small, round tips. Create the nose and snood (the red, wiggly part of the turkey that rests on top of its beak) with the orange and red buttercream. Then enjoy!