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Thanksgiving Cupcakes Recipe


  • 1 cup sugar (I use 3/4)
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp baking cocoa
  • 1/2 tsp salt


  1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
  2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
  3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min. Remove to cooling rack.

Frosting and Decor:

  • 1/4 cup butter, soft
  • 2 cups icing (confectioners) sugar
  • 3 Tbsp baking cocoa, sifted
  • 4 – 5 Tbsp milk
  • 1/2 tsp vanilla
  • corn candy
  • chocolate sprinkles
  • candy for eyes, optional


  1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
  2. Add milk and vanilla, stirring until smooth.
  3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
  4. Add a little more confectioner’s sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
  5. Add corn candy for feathered tails and beak.

Black Bottomed Cupcakes Recipe

This is a long time Cooper family favorite for special occasions.  Marion used to make it all of the time and I was glad that the recipe was passed down to me.  If you make it once, you’ll be making it for years to come.


  • Black Bottomed Cupcakes Recipe1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.