Thanksgiving Turkey Cupcakes

I LOVE these cute little turkey cupcakes, just in time for thanksgiving! What a perfect thing to do with your kids, or even just make for your guests and family for Thanksgiving. SO CUTE!

Basically, you'll need...

--Chocolate cupcakes
--Chocolate frosting
--Brown sprinkles
--Candy corn
--Large, round, white sprinkles or almond bark
--Wilton black food coloring gel, reserved chocolate frosting, or melted chocolate

Place the chocolate frosting in a gallon-size freezer bag or a decorator's bag. If you're using a freezer bag, cut a 1/2" corner off of the bag. If you're using a decorator's bag, you don't need to cut anything, just don't worry about using a tip.

Then you add a dollop of chocolate frosting to each cupcake...

Spread it over the cupcake

and then cover that layer in chocolate sprinkles

Now, add two dollops of chocolate frosting.

Press 5 candy corns, point-down, into the back (read: the ugliest) side of your cupcake. Place one, tip facing out, onto the top dollop for the beak.

 If you're using white ball sprinkles, use a pair of tweezers (or tiny, agile fingers) to position the eyeballs. Otherwise, just melt a little almond bark, cut a tiny hole in the corner, and use that to carefully dot the eyeballs onto the turkey.

 Dip the tip of a toothpick into a bit of melted chocolate or some black gel food coloring and dot that onto the whites of the eyes. You can also use some of the leftover frosting, but you'll have to put it into a small Ziploc bag and cut an even tinier hole and carefully dot the irises onto the whites of the eyes.

 And that's it! They each kind of have their own little personality and they're so much fun. These would make great placeholders at the Thanksgiving dinner table and would also be a fun craft for the kids to work on while the grown-ups are working on the big turkey!

Thanksgiving Turkey Cupcakes

Chocolate cupcakes
Chocolate frosting
Chocolate sprinkles
Candy corn
Large, round, white sprinkles or almond bark
Reserved frosting, melted chocolate, or black food coloring gel

Place the frosting in a large Ziploc bag or a decorator's bag. If using a Ziploc bag, cut off one 1/2" corner.

Spread a thin layer of chocolate frosting onto each cupcake. Cover the layer with chocolate sprinkles. Add two dollops of chocolate frosting. Place five candy corns, pointy side-down, into the "back" of each cupcake. Place one candy corn, pointy side out, on the top dollop for a beak. Carefully place two round, white sprinkles (with tweezers if necessary) above the beak for eyeballs. These can also be dotted on with melted almond bark. Using a toothpick, dot irises on each eyeball with melted chocolate or black food coloring gel. You can also use reserved chocolate icing gently squeezed on from a Ziploc bag with a tiny hole cut into the corner.