Baby Owl Cupcakes

Halloween cupcakes are a total hoot when you add chocolate eyes and almond feathers. These owl cupcakes will fly off your holiday dessert table.

Start To Finish Time:
60 mins


  • 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

  • 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 ounce dairy sour cream

  • 4 ½ cup sifted powdered sugar (about 1 pound)

Butter Frosting

  • ¾ cup butter

  • 2 ounce powdered sugar (about 8 cups)

  • cup milk

  • 2 teaspoon vanilla

  • Milk


  1. 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.

  2. 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

  1. 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

  1. 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.)

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