Turkey Cupcakes

Preheat oven to 350º and line two 12-cup muffin tins with black cupcake liners. Prepare cupcake batter according to package directions. Scoop cupcake batter into liners and bake until a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely.  In a large bowl using a hand mixer (or the bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and cocoa powder and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.) Fill a pastry bag fitted with a ½” round tip with frosting. Frost cupcakes, making 1 larger frosting dollop for the body and 1 smaller one on top for the face. Place 2 pretzels on the backside of the cupcake for the tail then arrange 4 candy corn pieces in front of them to finish the tail. Place another candy corn on the smaller dollop for the beak and 3 brown M&Ms on each side for the wings. Finish the turkey cupcake by placing 2 candy eyes above the beak.