Hoot Owl Cupcakes Recipes

OWL CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
• Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
• Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
• Spread 1 tablespoon frosting over each cooled cupcake.
• Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.

OWL CUPCAKES

Steps:

• For the eyes: Place the malt balls cut side up on the work surface. Attach a white sprinkle to each ball using a skewer dipped in the buttercream to adhere. Add a mini chocolate chip as a pupil to each white sprinkle using more buttercream. Set aside.
• For the ears: Unwrap the caramels and press with fingers to flatten. Warm the candies in the microwave for 5 to 10 seconds if they are too hard to flatten at room temperature. Cut each caramel into 2 little triangles with scissors. Coat each triangle with frosting on one side and cover with chocolate sprinkles. Set aside.
• For the beaks: Place the small yellow gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip to narrow the overall size and shape into a tapered beak.
• To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the chocolate sprinkles in a small bowl. Invert each cupcake into the sprinkles and press gently to adhere. Attach the eyes and beak by applying small dollops of additional frosting and pressing gently. Push the ears into the edges of the cupcake. Repeat steps for all cupcakes.

OREO OWL CUPCAKES RECIPE - (4.4/5)

Steps:

• The photo is pretty much self explanatory for assembling cupcakes but basic directions are below. Bake and cool cupcakes. They need to be flat on top so trim off any excess straight across with a sharp paring knife before frosting. Frost cupcakes with chocolate frosting. In the meantime, while cupcakes are cooling, prepare the Oreos by separating them in the middle to expose the filling on one half, leaving the other half clean. (A slight twist should work.) You will need 2 frosted halves and 1 clean half (cut in half), plus 2 brown candies and 1 orange (or yellow) candy for each cupcake. I recommend preparing all the cookies and attaching the brown candy "eyes" to the frosted halves (just press slightly into the filling) BEFORE you start assembling the cupcakes. Assemble the cupcakes. (Refer to photo for placement.) As I finished each cupcake I placed it in the refrigerator to set the frosting while I worked on the others. HOOT, HOOT!!