Recipes and Cooking Baby Owl Cupcakes 5.0 (1) 1 Review Halloween cupcakes are a total hoot when you add chocolate eyes and almond feathers. These owl cupcakes will fly off your holiday dessert table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 5, 2017 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 1 hrs Servings: 12 Jump to Nutrition Facts Ingredients 12 2 1/2-inch cupcakes in paper bake cups (any flavor) 1 cup Butter Frosting or canned vanilla frosting Yellow paste food coloring 2 cup Chocolate-Sour Cream Frosting or canned chocolate frosting ⅓ cup sliced almonds 24 milk or semisweet chocolate chips 24 white candy coating disks 24 brown miniature candy-coated chocolate pieces 60 orange miniature candy-coated chocolate pieces Chocolate-Sour Cream Frosting 12 ounce semisweet chocolate pieces (2 cups) ½ cup butter 1 8 ounce container dairy sour cream 4 ½ cup sifted powdered sugar (about 1 pound) Butter Frosting ¾ cup butter 2 16 ounce packages powdered sugar (about 8 cups) ⅓ cup milk 2 teaspoon vanilla Milk Directions Tint Butter Frosting yellow; set aside. Spread the head and body of owl with Chocolate-Sour Cream Frosting, leaving a wedge-shape area for the stomach on the body unfrosted. Spread the entire unfrosted wedge-shape area with yellow frosting. Insert rows of almond slices into yellow frosting for feathers. For each cupcake, place two chocolate chips on top of head for ear feathers. Add two white candy coating discs for eyes; attach two brown miniature candy-coated chocolate pieces to centers of candy discs using yellow frosting. Add orange miniature candy-coated chocolate pieces for a beak and four claws. Chocolate-Sour Cream Frosting In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers. Butter Frosting In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional milk to make spreading consistency. (This frosts the tops and sides of two 8- or 9-inch cake layers.) Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 382 Calories 17g Fat 56g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 382 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 50mg 17% Sodium 192mg 8% Total Carbohydrate 56g 20% Total Sugars 44g Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.