Cupcake Owls Recipe

Name: Cupcake Owls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs; 2/3 cup packed light brown sugar; 1 cup milk; 1/3 cup canola or sunflower oil; 1 tsp vanilla extract; Pinch None salt; 2 cups self-rising flour; 1 tsp baking powder; 3/4 cup heavy cream; 4 oz semi-sweet chocolate, chopped; 2 oz milk chocolate, chopped; 24 None cream filled chocolate cookies, such as Oreos; None None Coated chocolate candies, such as M&M's

Servings: persons

3 None eggs
2/3 cup packed light brown sugar
1 cup milk
1/3 cup canola or sunflower oil
1 tsp vanilla extract
Pinch None salt
2 cups self-rising flour
1 tsp baking powder
3/4 cup heavy cream
4 oz semi-sweet chocolate, chopped
2 oz milk chocolate, chopped
24 None cream filled chocolate cookies, such as Oreos
None None Coated chocolate candies, such as M&M's

1
Preheat the oven to 350u00b0F. Line a 12 cup cupcake pan with paper liners. Beat the eggs in a bowl. Add the brown sugar, milk, oil, vanilla and salt and mix with a whisk until well blended. Add the flour and baking powder and mix just until blended. Spoon into the cupcake pan.
2
Bake for about 20 minutes or until risen and just firm to the touch. Cool completely on a wire rack. Bring the cream to a simmer in a small saucepan. Remove from the heat. Add the chocolates; stir until melted. Let stand to thicken slightly.
3
Separate the cookies by twisting them apart. Scrape all of the cream filling from 1/2 of the cookie halves. (You can add this cream filling to the cookie halves with cream filling.) Carefully cut the plain cookies in half using a sawing action.
4
Spread the chocolate mixture on the cupcakes. Let stand until chocolate is slightly firm. Place two cream filling topped cookies for eyes. Place the halved plain cookies above the eyes, pressing them gently into the chocolate. Push the M&M's vertically into the cupcakes for beaks. Use 2 M&M's for the centers of the eyes.

4285

kcal

Calories

235

Fat

477

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 None eggs, 2/3 cup packed light brown sugar, 1 cup milk, 1/3 cup canola or sunflower oil, and more.

Yes, Cupcake Owls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cupcake Owls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions