Preheat the oven to 350 degrees.

Line 2 standard cupcake pans with paper liners. Set aside.

Combine the sugar and butter in a large mixing bowl or in the bowl of a stand mixer. Cream together on medium speed until smooth.

Add in the milk, oil, eggs, and vanilla. Mix until combined - it will be slightly lumpy.

Stir in the remaining dry ingredients - flour, cocoa powder, baking powder, and salt - starting on low speed until combined and then increase to medium speed for another minute. Scrape down the sides and mix again.

Using a small ice cream scoop or a ¼ cup measuring cup, divide the batter evenly into the lined cupcake pan.

Bake for 14-16 minutes or until the center springs back when gently pressed.

Allow to cool completely before decorating.

Combine the confectioner’s sugar, cocoa powder, and butter in the bowl of a stand mixer - mixing on low until combined and then increasing the speed to medium and mixing for an additional minute until the frosting is smooth and fluffy looking. If the frosting appears dry, add a splash of water or milk - just until the frosting comes together.

Portion out ¼ of a cup of frosting and tint with some red food coloring. Transfer this burgundy frosting to a piping bag and set aside.

Transfer the remaining chocolate frosting to a piping bag fitted with a large round tip. Set aside until ready to assemble.

Pipe a large swirl of frosting on top of each cupcake.

Dip the frosting into the chocolate jimmies sprinkles.

Insert the pointed end of six candy corn pieces along the top edge of each cupcake, securing them in the frosting.

Pipe a small inverted teardrop shape on each cupcake to create the head of the turkey.

Place two eyeball candies on each head toward the top.

Insert another candy corn so that the tip is pointing up to create the nose.

Pipe a small dollop of burgundy frosting along the side of the nose to create the snood of the turkey.