Happy Halloween! I hope your evening is filled with candy rather than frights. This year we aren’t expecting any trick-or-treaters because there aren’t any kids in our building…we’re the rebels who will change that. 🙂 That means I can eat all of the goodies myself this year. With our apartment lights on. No shame involved. If you’re looking for a cute Halloween treat to eat at home, look no further than these Owl Cupcakes. They’re a hoot.
Owl Cupcakes Printer-Friendly Recipe
Makes 12 cupcakes
Oreos (at least 24)
Brown & Orange M&Ms
Chocolate Frosting (I used a premade frosting)
Boxed cupcake mix or this great recipe from Martha Stewart:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Line a muffin tin with 12 paper liners & preheat the oven to 350 degrees.
Sift together the cocoa powder, flour, baking powder, and salt in a medium bowl. Cream together the butter and sugar in a mixing bowl until light and fluffy. Beat the eggs in, one at a time. Now mix in the vanilla. With the mixer on low, add the flour mixture and sour cream, alternating, starting and ending with the flour. Scrape the sides of the bowl and mix until combined.
Fill each muffin cup 3/4 full with batter. Bake for 20-25 minutes or until the cupcakes pass the toothpick test. Remove from the oven, cool in the pan for 5 minutes, and transfer to a wire rack to cool completely.
Frost the cooled cupcakes, leaving rough edges around the edges to create a feathered look. Carefully twist the Oreoes, leaving one side frosted. To make the eyes, push a brown M&M on each cream-filled side of the Oreo. Put 2 eyes on each cupcake. Now press an orange M&M into the cupcake to create the nose. Stand back, admire, and then devour!