Make the cutest owl cupcakes that are perfect for fall! This easy recipe has a cookies and cream flavor, and kids will love to help.

I’m a huge fan of owls. So much so, that I have a tattoo of one on my left leg (you can see it here)! As my tattoo artist said, owls are unique because they are the “good-bad bird.” That’s always stuck with me.

I feel very much like an owl in many ways. I’m good, deep down – and I try to be good most of the time. But sometimes I’m bad. I guess we all are at times, right?

With my love of the good-bad bird aka the owl, I decided it was time to incorporate them into a fall dessert. And if you’re wondering if these owl cupcakes are good or bad, I assure you they are very, very good.

With a cookies and cream base cupcake and then chocolate icing on top . . . you really can’t miss. The base is moist, and the frosting is creamy and delicious.

And then there’s the Oreo eyes with candy decorations on top. I think when a dessert is cute, it’s that much more tasty. Wouldn’t you agree?

I’ve heard the squeals with my own ears. Now, are you ready to get baking?

You’ve got to make these darling owl cupcakes for yourself, your kids, your coworkers, your neighbors, or anyone else who loves a cute autumn treat. They will squeal with delight, I’m telling you!

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for this recipe.

For the Cupcakes

1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1 3/4 cups sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cup milk
2 cups coarsely chopped Oreo cookies

For the Chocolate Buttercream Icing

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream

For the Decorations

12 Tootsie Rolls midgees (for the ears)
48 chocolate chips (for the eyes)
48 mini Oreo cookies (for the eyes)
24 orange M&Ms (for the beak)
½ cup toasted coconut (for the breast)

If you have a hard time manipulating the Tootsie Rolls, you can put them in the microwave for a few seconds to warm them up.

Since these cupcakes have icing made with dairy ingredients they need to be stored in the fridge. They can last for 3-5 days refrigerated.

You can also freeze them for up to two months (use a rigid container).

Get the printable recipe below:

Owl Cupcakes

You're going to love this cookies and cream owl cupcake recipe! It's easy to make and so cute for autumn.

5 from 1 vote

Save Print Pin Rate

Prep Time: 35

Cook Time: 22

Cool Time: 10

Total Time: 1 7

Servings: cupcakes

Equipment

1 Cupcake pan

Ingredients

For the Cupcakes

1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter room temperature
1 3/4 cups granulated sugar
2 egg(s) room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cup milk
2 cups Oreos coarsely chopped

For the Chocolate Icing

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup unsalted butter room temperature
2 teaspoons pure vanilla extract
1/4 cup heavy cream

For the Decorations

12 Tootsie Roll midgees
48 milk chocolate chips
48 mini Oreo cookies
24 M&Ms orange
1/2 cup toasted coconut

Instructions

Cupcakes

Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
Whisk together the flour, baking powder, and salt. Set aside.
In a mixer, beat the butter and sugar until fluffy, about 6 minutes, scraping down the sides as needed.
Mix in the eggs and vanilla, blending well.
Add the flour mixture a little at a time, alternating with the milk, until just blended. Stir in the cookie crumbs.
Using a large scoop, fill the cupcake liners two-thirds full.
Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean.
Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.

Frosting

Sift together the cocoa and powdered sugar. Stir in the salt and set aside.
Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla.
Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed.
Transfer the icing into a decorating bag with a round tip and frost with a back and forth pattern across each cupcake.

Decorations

For the ears, cut each Tootsie Roll midgee in half. Roll and squeeze the candy to soften and shape into an owl ear.
For the eyes, twist the mini Oreos releasing one cookie so that the cream sticks on one side. To the cream, press a chocolate chip against the white cream.
Arrange the coconut on the cupcakes in an inverted V-shape. At the top of the V, add an M&M and press one eye on each side of the M&M. Then, press an ear under each eye.
To finish, allow the icing to set and lightly dot the icing with a fork.