I'm always on the lookout for Thanksgiving desserts that aren't pumpkin pie. When I saw these turkey cupcakes recently on Martha Stewart, I was thrilled to discover they aren't pumpkin-related and it's one that the kids can help make. Since the cupcakes featured on Martha Stewart's site looked a little in depth, especially when little hands are helping, I adapted it slightly. Plus, I wanted to include two of my favorite candies: Hershey's Kisses and Gimbals jelly beans!
CHOCOLATE TURKEY CUPCAKES
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Black gel icing
Red & yellow food coloring
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with chocolate frosting using a table knife or small offset spatula.
5. Stir a drop of yellow and a drop of red food coloring into the vanilla frosting, setting aside a tablespoon that will not be dyed. Once fully combined, dip the tips of each Hershey kiss into the now orange frosting to form the turkey’s nose. Next, using a toothpick, dot two eyes onto the Hershey kiss using the remaining undyed frosting to form the eyes. Finally, add two dots atop the white eye circles using the black gel icing.
6. Add Gimbal’s gourmet jelly beans to form the turkey’s feathers as desired and enjoy!