Owl Cupcakes

Photo: Mike Krautter
Prep Time:
2 hrs 5 mins
Total Time:
2 hrs 55 mins

If the cream filling of the sandwich cookies is discolored by cookie crumbs when twisted open, gently scrape with a paring knife to remove loose crumbs before using.


  • 1 recipe One-Bowl Chocolate Cupcakes

  • 1 recipe Chocolate Ganache Frosting

  • 48 cream-filled chocolate sandwich cookies, such as Oreos, twisted open to separate

  • Colorful button-shaped chocolates, such as M-and-Ms, for decorating

  • Skin-on almond slices, for decorating (optional)


  1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Divide half of batter evenly among lined muffin tin cups (about a heaping tablespoon per cup). Press 2 cookie halves without frosting into each cup, then divide remaining batter evenly atop cookies. Bake until tops spring back when touched, about 20 minutes. Transfer to wire racks to cool completely.

  2. Divide frosting evenly among cupcakes. Place 2 cookie halves with filling side-by-side in center of cupcakes, pressing to adhere to frosting. Press 1 button-shaped chocolate into center of each frosted cookie to mimic pupils. Press another chocolate into frosting perpendicular to the other candies and centered, just below cookies to mimic a beak. Press almonds, if using, into frosting above cookie-eyes in rows to mimic feathers, or scrape frosting with the tip of a paring knife in short, upward strokes to create a feathery look.

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