Make the cutest owl cupcakes that are perfect for fall! This easy recipe has a cookies and cream flavor, and kids will love to help.
I’m a huge fan of owls. So much so, that I have a tattoo of one on my left leg (you can see it here)! As my tattoo artist said, owls are unique because they are the “good-bad bird.” That’s always stuck with me.
I feel very much like an owl in many ways. I’m good, deep down – and I try to be good most of the time. But sometimes I’m bad. I guess we all are at times, right?
With my love of the good-bad bird aka the owl, I decided it was time to incorporate them into a fall dessert. And if you’re wondering if these owl cupcakes are good or bad, I assure you they are very, very good.
With a cookies and cream base cupcake and then chocolate icing on top . . . you really can’t miss. The base is moist, and the frosting is creamy and delicious.
And then there’s the Oreo eyes with candy decorations on top. I think when a dessert is cute, it’s that much more tasty. Wouldn’t you agree?
You’ve got to make these darling owl cupcakes for yourself, your kids, your coworkers, your neighbors, or anyone else who loves a cute autumn treat. They will squeal with delight, I’m telling you!
I’ve heard the squeals with my own ears. Now, are you ready to get baking?
Tips for Making Delicious Cupcakes
Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cupcake flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).
Measure Precisely
Flour is the main dry ingredient in these cupcakes. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.
Avoid Overmixing
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense cupcakes that are too firm.
Don’t Overfill the Liners
Fill cupcake liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.
Watch While Baking
Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Transfer Immediately After Baking
Transfer the cupcakes to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.
Cool Before Frosting
Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.
Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these owl cupcakes.
For the Cupcakes
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
- 2 cups coarsely chopped Oreo cookies
For the Chocolate Buttercream Icing
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For the Decorations
- 12 Tootsie Rolls midgees (for the ears)
- 48 chocolate chips (for the eyes)
- 48 mini Oreo cookies (for the eyes)
- 24 orange M&Ms (for the beak)
- ½ cup toasted coconut (for the breast)
If you have a hard time manipulating the Tootsie Rolls, you can put them in the microwave for a few seconds to warm them up.
Since these cupcakes have icing made with dairy ingredients they need to be stored in the fridge. They can last for 3-5 days refrigerated. You can also freeze them for up to two months (use a rigid container).
Get the printable recipe for these cupcakes below:
Owl Cupcakes
You're going to love this cookies and cream owl cupcake recipe! It's easy to make and so cute for autumn.
Ingredients
For the Cupcakes
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
- 2 cups coarsely chopped Oreo cookies
For the Chocolate Icing
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For the Decorations
- 12 Tootsie Roll midgees
- 48 chocolate chips
- 48 mini Oreo cookies
- 24 orange M&Ms
- 1/2 cup toasted coconut
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a mixer, beat the butter and sugar until fluffy, about 6 minutes, scraping down the sides as needed.
- Mix in the eggs and vanilla, blending well.
- Add the flour mixture a little at a time, alternating with the milk, until just blended. Stir in the cookie crumbs.
- Using a large scoop, fill the cupcake liners two-thirds full.
- Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean.
- Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
Frosting
- Sift together the cocoa and powdered sugar. Stir in the salt and set aside.
- Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla.
- Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed.
- Transfer the icing into a decorating bag with a round tip and frost with a back and forth pattern across each cupcake.
Decorations
- For the ears, cut each Tootsie Roll midgee in half. Roll and squeeze the candy to soften and shape into an owl ear.
- For the eyes, twist the mini Oreos releasing one cookie so that the cream sticks on one side. To the cream, press a chocolate chip against the white cream.
- Arrange the coconut on the cupcakes in an inverted V-shape. At the top of the V, add an M&M and press one eye on each side of the M&M. Then, press an ear under each eye.
- To finish, allow the icing to set and lightly dot the icing with a fork.
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 983Total Fat: 49gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 54mgSodium: 317mgCarbohydrates: 143gFiber: 10gSugar: 108gProtein: 10g
If you enjoyed this owl cupcake recipe, I’d love for you to check out these other cupcake posts:
Boston Cream • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Christmas Tree • Christmas Wreath • Cookie Monster • Gingerbread • Grinch • Halloween • Honey • Hot Cocoa • Jam Filled • Matcha • Pumpkin • Snickers • Strawberry Nutella