Thanksgiving Cupcakes

Preparation

1. Preheat the oven to 180 degrees and line the muffin tins with paper capsules.

2. In a saucepan we put the chocolate, milk, oil, sugar and water over low heat and bring to medium heat, stirring constantly, until the chocolate melts. We remove from the fire.

3. Now, in a large bowl, we sift the flour together with the cocoa powder, the yeast and the baking soda. Add these dry ingredients to the wet ones little by little, stirring with a whisk. On this mixture, we crack the eggs one by one and without stopping beating until we obtain a cream without lumps and very light.

4. We fill the capsules up to 3/4 of their capacity, smoothing the surface with the back of a spoon.

5. Bake the cupcakes in the oven for 15-17 minutes or until a toothpick inserted in the center comes out clean. Then we take them out of the oven and let them cool in the mold on a wire rack.

6. Meanwhile, we do the frosting. To do this, we melt the remaining chocolate with the butter in a bain-marie (or in the microwave at medium power, stirring from time to time). Let it cool and, once the cupcakes are cold, cover them with the melted chocolate. We wait for the chocolate in the coverage to harden and solidify a bit and we can now decorate the cupcakes.

7. We can resort to M&Ms or other types of colored chocolate bars, choosing autumn tones such as orange, yellow or brown. Jelly beans can also serve us. If we want to make a turkey, a symbol of Thanksgiving Day, we will shape it following the example in the photo. We will use sweets to form the feathers, the eyes and the beak. We can detail the pupils of the eyes with icing or melted dark chocolate. Half a round cookie on the cupcake can be used to simulate the open tail of the turkey.