Total Time: 1 Hour 40 Minutes
These cute wide-eyed owl chocolate cupcakes will be a hit at Halloween!
All You Need Is ...
For the cupcakes
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1/3 cup (80ml) vegetable oil
- 3/4 cup (180ml) water
- 3 extra large eggs
For the decoration
- 600g (about 1½ tubs) Betty Crocker™ Creamy Deluxe™ Chocolate Fudge Frosting
- 24 large milk chocolate buttons, halved
- 48 large white chocolate buttons
- 48 dark chocolate chips
- 24 yellow or orange sugar-coated chocolate beans
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Line 2 x 12-hole muffin pans with paper cupcake cases.
- Open the cake box, remove enclosed frosting sachet and reserve for another use. Put the cake mix in a large mixing bowl and add the oil, water and eggs. Whisk (by hand or with an electric mixer) for 2-3 minutes, until smooth and creamy. Divide the mixture evenly between the cupcake cases. Bake both pans together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
- Frost each of the cupcakes with frosting. Place the remainder in a disposable piping bag fitted with a small star nozzle. Place 2 milk chocolate button halves on each cupcake for ears. Pipe the rest of the chocolate frosting over the ears and around the edges of each cupcake to resemble tufty feathers.
- Place 2 white chocolate buttons on each cupcake, below the ears, then attach 2 dark chocolate chips to the buttons with a tiny dot of any remaining chocolate frosting for the eyes. Push 1 yellow or orange sugar-coated chocolate bean sideways into each cupcake (just between the eyes) for the beak. Serve immediately or keep in a cool place for up to 2 days.
- For snowy white owls use Betty Crocker™ Creamy Deluxe™ Vanilla Frosting instead of the chocolate frosting. Use white chocolate buttons for the ears and milk chocolate buttons and white chocolate drops for the eyes.
- If the frosting is quite firm then leave the tub in a warm place for about 30 minutes to allow it to soften a little – this will make it easier to pipe.