Owl Cupcakes recipe
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- 2 cups white sugar 2 cups all-purpose flour, sifted 1 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 cup buttermilk ½ cup vegetable oil 2 eggs 1 teaspoon vanilla extract 1 cup hot water ¾ cup heavy whipping cream 1 ½ tablespoons heavy whipping cream 1 ½ cups mascarpone cheese 2 tablespoons mascarpone cheese 7 tablespoons unsweetened cocoa powder ¼ cup white sugar 48 chocolate sandwich cookies (such as Oreo®) 48 brown candy-coated milk chocolate pieces (such as M&M's®) 24 orange or yellow candy-coated milk chocolate pieces (such as M&M's®)
Nutrition Info
- 372.1 caloriescarbohydrate: 46.4 gcholesterol: 46.7 mgfat: 20.3 gfiber: 2.6 gprotein: 5.4 gsaturatedFat: 8.1 gservingSize: -sodium: 291.3 mgsugar: 29.1 gtransFat: : -unsaturatedFat: : -
Directions Owl Cupcakes
Directions
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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.