These cute wide-eyed owl chocolate cupcakes will be a hit at Halloween!
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.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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