Thanksgiving Turkey Brownie Cupcakes are made by baking a brownie mix in muffin cups, frosting and decorating them to look like turkeys. So easy and completely adorable!
Gobble, Gobble! Those were supposedly my dad’s first words, according to him. He was born in October, so I’m thinking it must have been just after his 2nd birthday. I always thought that was a cute story and definitely unique! Have you ever heard of anyone saying that those were their first words? Me either!
It’s hard to believe that Thanksgiving is just TWO days away! Do you know what you’re baking? If you need a simple treat for the kids, these Turkey Brownie Cupcakes are just the ticket.
I recently did a sponsored post over on Instagram with Duncan Hines. I made these cupcakes for the campaign and just loved how they turned out, so I wanted to share the recipe with you.
Every Thanksgiving, my children feel a bit left out when it comes to dessert because they don’t like pie. Thanksgiving Turkey Brownie Cupcakes are very kid friendly and they can even help you make them.
Here’s how you make them: First you prepare a brownie mix according to the package instructions.
Then scoop the brownie batter into a muffin pan with cupcake liners. You should have enough batter for 24 cupcakes.
Bake the brownie cupcakes for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
Let the cupcakes cool, then frost with chocolate buttercream (recipe follows). Now comes the fun part. Get the children to help decorate the frosted cupcakes with candy corns and candy eyeballs to create the turkey face and feathers. Such a sweet activity and very tasty too!
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Thanksgiving Turkey Brownie Cupcakes
Thanksgiving Turkey Brownie Cupcakes are so easy and cute, made by baking a brownie mix in muffin cups, frosting and decorating them to look like turkeys.
For the cupcakes
- 1 package brownie mix - I used Duncan Hines Chewy Fudge 13x9 family size (prepare according to package instructions)
For the frosting
- 1 cup unsalted butter, softened
- 16 ounces powdered sugar (I use the kind in a plastic bag)
- 1/4 cup milk, plus 2 tablespoons (I used almond milk)
- 3/4 cup cocoa powder (I used Nestle)
- 1 teaspoon pure vanilla extract
For the decoration
- 144 candy corns
- 48 candy eyes
For the cupcakes
Preheat oven to 350°F. Line 2 muffin pans with 24 cupcake liners. Set aside.
Prepare brownie mix according to package instructions and pour into prepared muffin pans. Bake for 22-25 minutes or until a toothpick inserted in middle comes out clean. Let cool.
For the frosting
In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.
In a large bowl, beat softened butter on medium speed with an electric mixer. Turn up to medium high and beat for 3 minutes until smooth and creamy.
With the mixer running on low, gradually add the powdered sugar/cocoa mixture, milk, and vanilla extract. Increase to medium high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Note: If the frosting is too thick, you can add a little more milk. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like. Also, depending on how thick you like your frosting on each cupcake, you might have some left over which you can save to use later. Or you can half the recipe for frosting if you like just a thin layer of frosting on each cupcake.
Frost cupcakes. Add candy corns for the nose and tail. Add candy eyes. Serve and enjoy. Store covered for up to 3 days.
You might also like Pumpkin Cupcakes
Or Brown Butter Chewy Chocolate Chip Cookies
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.