Preheat the oven to 350 degrees. Line your standard cupcake pans with paper liners. Set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.

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

Add in the remaining dry ingredients - flour, baking powder, salt and cocoa powder. Mix on low speed until combined and then mix on 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 amongst the lined baking pan.

Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter, powdered sugar and cocoa powder.

Mix on low speed until combined and then bump up the speed to medium and mix for an additional minute until the frosting is smooth and fluffy looking. If the frosting appears dry, add a dash of water or milk - just until the frosting comes together.

Scoop out about 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 frosting to a piping bag fitted with a large round tip. Set aside until ready to assemble.

To assemble - pipe a large mound of frosting on each cupcake.

Dip the frosting into the chocolate jimmy sprinkles.

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

Pipe a small inverted tear drop 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.

Finally, with the burgundy frosting, pipe a small dollop along the side of the nose to create the snood of the turkey.