Cocoa owl cupcakes
Cocoa cakes topped with buttercream and chocolate eyes.
Active time35 min
Cooking25 min
Total1 h 45 minResting : 40 min
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Ingredients
- 12 orange jelly sweets
- 1 tube of orange icing
- 200 g unsalted butter for the icing
- 280 g unsalted butter for the batter
- 6 eggs
- 24 malted chocolate balls
- 1 tbsp unsweetened cocoa
- 185 g self-raising flour
- 24 small brown chocolate buttons
- 280 g caster sugar
- 280 g icing sugar
Preparation
Heat the oven to 190 °C. Beat the batter butter, sugar, flour, cocoa and eggs until smooth. Divide between cases in a muffin tin. Bake for about 25 minutes until risen and springy. Cool on a rack.
280 g unsalted butter for the batter6 eggs1 tbsp unsweetened cocoa185 g self-raising flour280 g caster sugar- oven
- bowl
- mixer
- muffin tin
- cases
- rack
Beat the icing butter and icing sugar until smooth. Slice the top off each cake and halve it to make wings. Spread the cakes with icing.
200 g unsalted butter for the icing280 g icing sugar- bowl
- mixer
- knife
- spatula
Use orange icing to attach the chocolate buttons to the malted balls. Put these eyes on the cakes. Add the two cake pieces as wings and an orange sweet for the beak.
12 orange jelly sweets1 tube of orange icing24 malted chocolate balls24 small brown chocolate buttons- spoon
- tray
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration