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Owl Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews
  • Author: Jasmine
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://jmrecipes.com/owl-cupcakes-recipe/