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Halloween Owl Cupcakes

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Halloween Owl Cupcakes
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 24
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Treat your guests with these creative cupcakes that are made using Betty Crocker™ Super Moist™ chocolate cake mix, frosting and icing – perfect dessert for Halloween.
Updated Dec 17, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 20 minutes.
  • 3
    Spoon white frosting into decorating bag fitted with round plain tip #804 or #4T (with 3/8-inch opening). Squeeze bag to pipe 2 large rounds, sides touching, on each cupcake to look like owl face. Pipe yellow decorating icing in center of rounds for eyes. Top with chocolate chips for pupils. Press candy corn between eyes for beak.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have a decorating bag and pastry tip, use a resealable food-storage plastic bag and cut off 3/8-inch corner of bag for piping.

Nutrition

211 Calories, 10g Total Fat, 2g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
211
Total Fat
10g
0%
Saturated Fat
2g
0%
Sodium
203mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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