Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Owl Cupcakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 2 hrs 5 mins Total Time: 2 hrs 55 mins Yield: 24 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. Ingredients 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) Directions 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. 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. Rate it Print