Cupcake Owls

Name: Cupcake Owls
Ingredients: 3 None eggs; 2/3 cup packed light brown sugar; 1 cup milk; 1/3 cup canola or sunflower oil; 1 tsp vanilla extract; Pinch None salt; 2 cups self-rising flour; 1 tsp baking powder; 3/4 cup heavy cream; 4 oz semi-sweet chocolate, chopped; 2 oz milk chocolate, chopped; 24 None cream filled chocolate cookies, such as Oreos; None None Coated chocolate candies, such as M&M's

13 ingredients

4 steps

Ingredients

3 None eggs
2/3 cup packed light brown sugar
1 cup milk
1/3 cup canola or sunflower oil
1 tsp vanilla extract
Pinch None salt
2 cups self-rising flour
1 tsp baking powder
3/4 cup heavy cream
4 oz semi-sweet chocolate, chopped
2 oz milk chocolate, chopped
24 None cream filled chocolate cookies, such as Oreos
None None Coated chocolate candies, such as M&M's

Directions

1

Preheat the oven to 350°F. Line a 12 cup cupcake pan with paper liners. Beat the eggs in a bowl. Add the brown sugar, milk, oil, vanilla and salt and mix with a whisk until well blended. Add the flour and baking powder and mix just until blended. Spoon into the cupcake pan.
2

Bake for about 20 minutes or until risen and just firm to the touch. Cool completely on a wire rack. Bring the cream to a simmer in a small saucepan. Remove from the heat. Add the chocolates; stir until melted. Let stand to thicken slightly.
3

Separate the cookies by twisting them apart. Scrape all of the cream filling from 1/2 of the cookie halves. (You can add this cream filling to the cookie halves with cream filling.) Carefully cut the plain cookies in half using a sawing action.
4

Spread the chocolate mixture on the cupcakes. Let stand until chocolate is slightly firm. Place two cream filling topped cookies for eyes. Place the halved plain cookies above the eyes, pressing them gently into the chocolate. Push the M&M's vertically into the cupcakes for beaks. Use 2 M&M's for the centers of the eyes.