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Wholesome Turkey Cupcakes with Chocolate Feathers

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These adorable turkey cupcakes feature moist chocolate cupcakes topped with peanut butter faces and crunchy dark chocolate feathers. Perfect for fall gatherings, school parties, or Thanksgiving celebrations, they’re a wholesome treat that tastes as good as it looks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup hot water
  • ⅓ cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup plain Greek yogurt
  • 1 cup dark chocolate chips (60% cacao)
  • 1 teaspoon coconut oil
  • ½ cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • Candy eyes (about 24 pairs)
  • Orange candy melts or orange frosting
  • Red M&M’s or red candy-coated chocolate

Instructions

  1. Line a baking sheet with parchment paper. In a small microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until completely smooth. Let cool for 5 minutes. Transfer to a piping bag fitted with a small round tip. Pipe feather shapes (elongated teardrops about 2 inches long) onto the parchment paper. You’ll need about 5 feathers per cupcake (60 total). Refrigerate for at least 20 minutes until set.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  4. In a separate bowl, whisk together hot water, oil, vinegar, vanilla extract, and Greek yogurt.
  5. Pour wet ingredients into dry ingredients. Stir gently until just combined (a few lumps are fine). Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. In a small bowl, mix peanut butter and powdered sugar until smooth. If too thick, add a teaspoon of water; if too thin, add more powdered sugar.
  8. Once cupcakes are completely cool, spread a generous layer of the peanut butter mixture on top of each cupcake. Insert 5 chocolate feathers into the back of each cupcake, fanning them out like a tail. Press two candy eyes into the peanut butter. Pipe a small orange triangle for the beak, and add a red M&M or piped red dot for the snood. Let set for 10 minutes before serving.

Notes

Make chocolate feathers the night before and store in an airtight container in the fridge. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free yogurt or applesauce and dairy-free chocolate chips. For nut-free, use sunflower seed butter instead of peanut butter. Let chocolate cool slightly before filling piping bag to avoid melting the plastic. If peanut butter mixture is too sticky, dip spatula in cold water before spreading.

Nutrition

Keywords: turkey cupcakes, chocolate cupcakes, Thanksgiving dessert, fall treats, chocolate feathers, peanut butter cupcakes, easy cupcake recipe

Find it online: https://fizzlefork.com/wholesome-turkey-cupcakes-with-chocolate-feathers-easy-recipe/