If you’re looking to delight kids, friends, or even yourself with a fun and adorable treat, this Owl Cupcakes Recipe is a total winner. I absolutely love how these little critters come alive with just a few simple ingredients and a bit of playful decorating. Whether it’s for a Halloween party, a birthday, or just because you want to add a smile to someone’s day, this recipe will quickly become your go-to.
Why You’ll Love This Recipe
- Easy and Fun Decorating: You’ll enjoy how assembling the owl faces with cookies and candies feels more like a craft project than just baking.
- Versatile and Customizable: Whether you want gluten free, vegan, or just classic chocolate, you can tweak ingredients easily.
- Kid-Friendly Crowd-Pleaser: My family goes crazy for these, especially when the kids get to help with the eyes and beaks.
- Perfect for Any Occasion: They’re not just cute—they taste great and bring smiles whether it’s a party or an everyday treat.
Ingredients You’ll Need
The magic of these owls lies in simple ingredients that come together in a delicious, whimsical way. Plus, I’ll share some favorite brands and swaps that work well if you’re gluten free or vegan!
- Baked Cupcakes: Use your favorite recipe or a boxed mix you trust—just make sure they’re cooled completely before decorating.
- Chocolate Frosting or Ganache: Creamy and rich is the way to go; I love making a quick ganache for easy spreading.
- Oreo-type Chocolate Sandwich Cookies: For gluten free options, try brands like Glutino or Kinnikinnik—they twist open nicely.
- M&M’s, Reese’s Pieces, or Gluten Free Chocolate Candy: These are perfect for the owl’s pupils; I especially adore little secrets chocolates for a dairy-free option.
- Candy Corn or Orange Chocolate Candies: These make the cutest beaks! If you’re vegan, orange chocolate alternatives work just as well.
Variations
I love making this Owl Cupcakes Recipe my own depending on occasion and who I’m baking for. You can really have fun customizing colors, flavors, or dietary tweaks!
- Gluten Free Variation: Switching to a gluten free cake mix and gluten free cookies never changes the cuteness factor—my friends with allergies always ask for this version.
- Vegan Version: Use dairy-free chocolate and frosting, plus vegan-friendly candies like certain candy corns or vegan chocolate chips to keep these owls cruelty-free and just as tasty.
- Flavored Frosting: I sometimes add a hint of espresso powder to the chocolate frosting for a grown-up twist; it enhances the chocolate flavor beautifully.
- Holiday Themes: Swap candy eyes or beaks for colors matching a theme—red and green for Christmas owls, or pastels for springtime fun.
How to Make Owl Cupcakes Recipe
Step 1: Prepare Your Cupcakes and Frosting
Start with your favorite cupcake recipe or box mix—my family loves King Arthur Flour’s gluten free chocolate cake mix with a few tweaks for moisture. Once baked, let your cupcakes cool completely, or the frosting will melt and your owls won’t sit pretty. Meanwhile, whip up your chocolate frosting or a smooth ganache (I like melting chocolate chips with a splash of coconut milk) and let it cool just a bit so it’s spreadable but not hot.
Step 2: Assemble the Owl Eyes
This is the fun part! Gently twist your chocolate sandwich cookies apart, trying to keep the frosting on one half. A quick tip: hold one half steady and twist only the other to keep the frosting intact. If the frosting is a bit uneven, smooth it with a spatula. Then press a small candy (like an M&M or Reese’s Piece) onto the frosting to form the pupil. Placing the candy near the bottom corner gives the owls their signature cross-eyed charm. Make enough eyes for all your cupcakes and set them aside before frosting.
Step 3: Frost and Assemble Your Owls
Work with just a couple of cupcakes at a time so your frosting stays fresh and sticky. Dip each cupcake into your ganache or spread a nice layer of frosting. Quickly press a pair of cookie eyes on top, holding them in place for about 10-20 seconds—if they’re stubborn, stand the cupcake between two glasses to help the eyes set. Finally, add the candy corn beak just below the eyes, and voila! Repeat until all your little owls are ready to party.
Pro Tips for Making Owl Cupcakes Recipe
- Slow and Steady Cookie Opening: I discovered that holding one cookie half still and twisting the other keeps the frosting mostly on one side, making adorable eyes with less mess.
- Work in Batches: Assembling all the eyes first and then frosting a few cupcakes at a time means fresh frosting that helps eyes stick perfectly.
- Cross-eyed Charm: Placing the candy pupils near the bottom corner of the cookie’s frosting rather than the center gives these owls their cute, quirky personality.
- Reuse Leftover Cookie Halves: Don’t toss the other cookie halves! Freeze them for future recipes like cookie crumbs or pudding cups.
How to Serve Owl Cupcakes Recipe
Garnishes
I usually keep garnishes simple—sometimes a light dusting of cocoa powder or a few tiny edible sparkles around the cupcakes to add a little festive shine. The cupcakes themselves are such stars that extra toppings can get overwhelming, but feel free to add small leaves or candy acorns for a woodland vibe!
Side Dishes
Pair these owl cupcakes with a fresh fruit platter or simple vanilla bean ice cream to balance the richness. For a party, I like serving mini hot chocolates or spiced apple cider alongside.
Creative Ways to Present
For special occasions, try arranging the cupcakes in a circle on a big platter with leafy greens or toasted coconut “nests” underneath to mimic the forest floor. You can even add pretzel stick “branches” or mini fondant mushrooms for extra whimsy—my kids loved making these “woodland owl gardens” for their Halloween bash.
Make Ahead and Storage
Storing Leftovers
I store leftover owl cupcakes in an airtight container in the fridge, especially because of the frosting. They stay fresh for 2-3 days, but I always recommend bringing them to room temperature before serving for the best flavor and texture.
Freezing
If you want to make these ahead, you can freeze the cupcakes (without frosting) tightly wrapped. When ready, thaw completely, then frost and decorate. I’ve also frozen fully decorated cupcakes carefully in a single layer, but it’s trickier—sometimes the frosting texture changes a bit.
Reheating
I don’t really reheat these cupcakes, but if you prefer them warm, let them come to room temperature naturally or give them a few seconds in the microwave—just be careful not to melt those delicate eyes!
FAQs
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Can I make the owl eyes ahead of time?
Absolutely! I recommend assembling all your cookie eyes first, then storing them in an airtight container at room temperature until you’re ready to decorate. This keeps the candy pupils secure and the frosting nice and smooth for easy application.
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What if I don’t have candy corn for the beak?
No worries! You can substitute with small orange chocolate candies, cut pieces of orange fondant, or even little slices of orange peel. I’ve also used tiny triangles of orange fruit leather with success.
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How do I keep the owl eyes from sliding off?
Make sure your frosting or ganache is fresh and slightly tacky—not dry or runny—before placing the eyes. Holding the eyes in place for 10-20 seconds helps, and if needed, placing the cupcakes between two glasses gently can stabilize them as they set.
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Can I use homemade cupcakes for this recipe?
Definitely! Homemade or store-bought, as long as your cupcakes are cooled completely and sturdy enough to hold up to frosting and toppings, they’ll work beautifully for this Owl Cupcakes Recipe.
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Is there a trick to opening the sandwich cookies?
Yes! I learned that holding one half steady and twisting the other half slowly keeps the frosting on one side, which makes decorating easier and tidier. If the frosting splits unevenly, use a small spatula to gently redistribute it.
Final Thoughts
This Owl Cupcakes Recipe holds a sweet place in my baking heart because it’s more than just a cupcake—it’s a little moment of fun, creativity, and sharing smiles. Whenever I make these, I remember how the kids get so excited placing eyes and beaks, and how laughter fills the kitchen. I’m confident you’ll love making (and eating) them just as much. So grab your cupcake mix, cookies, and candy, and treat yourself to these charming owls—you won’t regret it!
Print
Owl Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These adorable Owl Cupcakes are a fun and festive treat perfect for Halloween or springtime parties. Featuring chocolate-frosted cupcakes decorated with Oreo cookie eyes and candy corn beaks, they are easy to make and sure to delight kids and adults alike. The recipe can be made gluten-free and dairy-free using suitable ingredient swaps, and the detailed instructions ensure your owl faces come out perfectly every time.
Ingredients
Cupcakes
- 20-24 baked cupcakes (completely cooled)
Frosting
- Chocolate frosting or ganache (see notes for quick ganache)
Decorations
- 20-24 Oreo-type chocolate sandwich cookies (gluten-free versions: Glutino, Kinnikinnik, Mi-Del, or Trader Joe’s Gluten Free Joe-Joe’s)
- 20-24 chocolate candies for pupils (M&M’s, Reese’s Pieces, or gluten free/dairy free chocolate candies like Little Secrets)
- 20-24 candy corn pieces (or orange chocolate candies such as Little Secrets if vegan)
Instructions
- Prepare Cupcakes & Frosting: Use your favorite cupcake recipe or a boxed mix to bake 20-24 cupcakes. Allow them to cool completely before decorating. Prepare your chocolate frosting or ganache and set aside.
- Make the Eyes: Carefully twist open each chocolate sandwich cookie, keeping the frosting mostly on one half. Use a spatula to smooth the frosting if needed. Place one chocolate candy on the frosting side of each cookie half to create pupils, positioning the candy near the bottom corner of the frosting circle for a cross-eyed effect. Set aside the cookie halves without frosting for other uses.
- Frost & Assemble Cupcakes: Work with 1 to 2 cupcakes at a time. Dip each cupcake into ganache or spread with chocolate frosting. Quickly place two prepared cookie eyes on top center of the cupcake, pressing gently and holding for 10-20 seconds so they adhere well. If necessary, use two glasses to hold eyes in place for a few seconds. Add a candy corn beak just below the eyes to complete the owl face. Repeat until all cupcakes are decorated.
Notes
- Favorite gluten-free cake mix: King Arthur Flour’s Gluten Free Chocolate Cake Mix with 1 (3oz) package dry chocolate pudding mix, 4 eggs, 1 cup almond milk or water, 1/2 cup coconut or avocado oil, and 1 tsp vanilla extract. Whisk smooth and bake per box directions.
- Quick Ganache: Melt 1 cup chocolate chips with 3-4 tablespoons coconut milk over low heat, whisk until smooth, then stir in 1/2 tsp vanilla extract. Let cool slightly before using.
- Slowly twist Oreo cookies to separate halves with frosting intact; only twist one half while holding the other still to avoid breaking the frosting layer.
- Use leftover cookie halves for desserts like chocolate pudding dirt cups, ice cream mix-ins, or cookie crumb crusts.
- Decorate in small batches for best results, assembling eyes first to ensure candy sticks well, then frosting and adding eyes to cupcakes.
- Place candy pupils off-center for cutest, cross-eyed look; centered pupils may look surprised rather than owl-like.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
