Turkey Cupcakes!

I made these cute little guys last year, and they were so fun to make I just had to do it again.  These can be made with any cake or cupcake recipe, so I'm just going to give a tutorial on how to frost and decorate them.  They may look like a lot of work, but really it's very simple.  All the steps CAN be done in a row (without the noted refrigeration times) but allowing the icing to cool down and become more solid makes the cupcake easier to work.

24 chocolate cupcakes
1 tub of chocolate icing
Roughly 170 pieces of candy corn.
2 tubes of decorating chocolate icing (the kind that comes in squeeze tubes)

1. Frost cold cupcakes with chocolate frosting from the tub.  Don't make this layer too thick, no matter how much you love icing, because it will make the rest of the turkey unstable.  Put cupcakes in fridge from 10-12 minutes.

2. Using squeeze tube icing,  pipe the head onto each cupcake using a spiral motion.  This icing is usually a lot more sold than the tub icing and will hold the form of the head better, and the tube makes it easier to get the shape of the head right.  Allow heads to firm up in the fridge for 10-12 minutes.

3. Poke two rows of candy corn, pointy side down, into the side of the cupcake opposite the head.  I usually do one row of four in the back and then one row of two in front of it.  You can add more or less depending on how you want it to look (or how much you like candy corn).

4.  Push the fat end of a piece of candy corn into the head of each bird, forming its beak.