Mini Brownie Turkeys

nonstick cooking spray (such as BakeEasy®)

¼ cup butter, softened

½ cup white sugar

1 egg

½ teaspoon vanilla extract

¼ cup all-purpose flour

3 tablespoons unsweetened cocoa powder

⅛ teaspoon baking powder

⅛ teaspoon salt

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 ½ tablespoons milk

1 cup powdered sugar

12 red candy-coated chocolate pieces (such as M&M s®)

60 candy corn, or as needed

24 candy eyeballs

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray.

Cream 1/4 cup butter and sugar together in a bowl with an electric mixer. Add egg and vanilla extract; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

Meanwhile, combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy.

Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey s head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey s feathers.