Owl Cupcakes
You're going to love this cookies and cream owl cupcake recipe! It's easy to make and so cute for autumn.
Servings 24 cupcakes
Calories 410kcal
Equipment
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.
Nutrition
Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 223mg | Potassium: 132mg | Fiber: 2g | Sugar: 42g | Vitamin A: 474IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 3mg