Description
These adorable Owl Cupcakes are a fun and festive treat perfect for parties or special occasions. Made with moist chocolate cupcakes topped with rich chocolate frosting or ganache, each cupcake is decorated with Oreo-type chocolate sandwich cookie eyes and candy corn beaks to create charming owl faces. The recipe is versatile and can be made gluten free and vegan-friendly by selecting specific ingredients, making it approachable for various dietary needs.
Ingredients
Scale
Cupcakes
- 20-24 baked cupcakes (cooled completely before decorating; use your favorite recipe or boxed mix)
Frosting/Ganache
- Chocolate frosting or ganache (see quick ganache recipe in notes)
Decorations
- Oreo-type chocolate sandwich cookies (gluten free options: Glutino, Kinnikinnik, Mi-Del, or Trader Joe’s Gluten Free Joe-Joe’s)
- M&M’s, Reese’s Pieces, or gluten free/dairy free chocolate candy (such as Little Secrets)
- Candy corn or orange chocolate candies (like Little Secrets if vegan) for beaks
Instructions
- Prepare Cupcakes & Frosting: Bake your favorite cupcake recipe or use a boxed mix to make 20-24 cupcakes. Allow the cupcakes to cool completely before decorating. Prepare your chocolate frosting or ganache; set aside.
- Make the Eyes: Carefully twist apart each chocolate sandwich cookie to keep as much frosting on one half as possible. Smooth the frosting with a spatula if needed. Place one chocolate candy on each frosted cookie half to create pupils; position the candy in a bottom corner of the frosting circle for a cute cross-eyed look. Set these eyes aside.
- Frost & Assemble Cupcakes: Work with 1-2 cupcakes at a time. Dip each cupcake into ganache or frost generously with chocolate frosting. Quickly place two prepared cookie eyes centered on top of each cupcake and hold them in place for 10-20 seconds; if needed, secure between two glasses to help them stick. Add a candy corn below the eyes to create the owl’s beak. Repeat for all cupcakes.
Notes
- Favorite Gluten Free Cake Mix: Use King Arthur Flour’s Gluten Free Chocolate Cake Mix. Add 1 (3oz) package dry chocolate pudding mix, 4 eggs, 1 cup almond milk or water, 1/2 cup oil (coconut or avocado), and 1 tsp vanilla extract. Whisk until smooth, pour into muffin cups, and bake per box directions.
- Quick Ganache: Melt 1 cup chocolate chips with 3-4 tablespoons coconut milk or preferred milk over low heat, whisk until smooth, then stir in 1/2 tsp vanilla extract. Let cool slightly before using.
- Open cookies slowly to avoid breaking frosting; twist one half while holding the other still. Smooth frosting back in place with a spatula if needed.
- Assemble all eyes before frosting cupcakes for easier decorating.
- Frost and decorate cupcakes in small batches to keep frosting fresh and help decorations adhere better.
- Position candy eyes off-center on cookie halves for best owl expressions.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
