Prepare cupcakes according to cake mix’s directions. Allow for them to cool before decorating.
Roll out chocolate fondant with a rolling pin, until it’s about ¼ of an inch thick.
Using a circular cookie cutter about 2.5 inches in diameter, cut out 12 fondant circles. Set aside.
In a large bowl, use an electric mixer to beat together softened butter, sugar, cocoa and milk. Start on low speed and gradually increase to high. These ingredients will make up the chocolate buttercream.
The buttercream is complete once all ingredients are well-combined, smooth and form semi-stiff peaks.
Use an offset spatula to frost a thin layer of chocolate buttercream on each cupcake.
Scoop the remainder of the buttercream into a piping bag with Wilton #12 piping tip attached. Set aside.
Press one fondant circle on each frosted cupcake.
To assemble one turkey cupcake, one at a time, pipe out a dot of chocolate buttercream on the back of each candy corn.
Assemble two rows of candy corn arches at the top of the cupcake. About 4-5 for the top arch and 3 for the bottom.
Frost out a dollop of chocolate buttercream just underneath the candy corn rows.