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Name of Event

Thanksgiving USA

Cuisine From



Colorful "turkey" cupcakes with chocolate frosting and candy corn decorations


Yield 12 cupcakes
Preparation time 20-25 minutes
Cooking time 20-30 minutes + cooling time
Main Ingredient Cupcakes/candy corn



  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup milk, at room temperature

Chocolate Frosting

  • 1 1/2 cups (240g) icing sugar, sifted
  • 1/4 cup (25g) cocoa powder, sifted
  • 50g butter, melted
  • 2 tablespoons (40ml) milk


  • 1 bag candy corn
  • 12 chocolate melting wafers e 1 piece shoe-string black licorice, cut into tiny piece
  • 1 vanilla frosting in tube



  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
  3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
  4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Chocolate Frosting

  1. Place all ingredients into a medium size mixing bowl.
  2. Using a wooden spoon beat together until completely combined.
  3. Beat for 1 minute.

Bringing it all Together

  1. Top  cupcakes with frosting, spreading a thick layer around the top of each cupcake.  
  2. Stick 5 pieces of candy corn in a row along one edge of the cupcake.
  3.  Make two dots with vanilla frosting toward the bottom of each chocolate wafer (leave a little 1/4″ space at bottom)
  4. Place a piece of licorice in center to make eyes.
  5.  Stand chocolate face toward the front (opposite end from the candy corn tail) of the cupcake, leaving room to lay one candy corn flat for the “nose.” 

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