Try this Reese's Owls recipe, or contribute your own.
- Carbohydrate 7.37333333333333 g
- Cholesterol 0 mg
- Fat 2.05333333333333 g
- Fiber 0.10499999721845 g
- Protein 0.128333333333333 g
- Saturated Fat 0.6447 g
- Serving Size 1 1 cupcake (14g)
- Sodium 21.35 mg
- Sugar 7.26833333611488 g
- Trans Fat 0.1078 g
- Calories 46 calories
Step-by-step
- Bake the cupcakes according to the package directions.
- Cool completely.
- Frost and top with sprinkles.
- Melt the CandiQuik in the microwave for about 30 seconds.
- Stir until creamy.
- Use a sharp knife and cut a small slit in the side of the Reese's peanut butter cup.
- Dip the end of the lollipop stick in chocolate and very carefully insert the stick into the slit.
- Be careful to go straight in, or you will have a Reese's cup casualty.
- Twist apart the Oreo cookies and use the side with frosting.
- Attach a candy eye to the frosting using the melted chocolate.
- Attach the Oreo to the top of the Reese's cup with more chocolate.
- Dip the back of the sunflower seed in chocolate and attach to the cup.
- Let set before placing into the top of a cupcake.
- Makes 24 cupcakes.
Package instructions for the chocolate cake mix do not mention that cupcakes must reach an internal temperature of 200 degrees Fahrenheit before they can support heavy decorations. Inserting a wooden toothpick directly into the center of the largest cupcake remains the most reliable gauge; if it emerges completely clean without wet crumbs clinging to the wood, the crumb structure has set sufficiently. Overbaking by even three minutes dries out the interior, making it impossible to anchor the lollipop sticks securely into the crumb without the cake tearing apart.
Cooling the baked cupcakes entirely on a wire rack for at least 45 minutes prevents the chocolate frosting from melting into a greasy puddle upon contact. Applying frosting to warm cake ruins the exterior barrier, destroying the foundation required to hold the finished owl toppers upright. Room temperature frosting spreads cleanly with an offset spatula, creating an even adhesive surface for the sprinkles that act as textured feathers.
Melting the chocolate CandiQuik requires short 15-second bursts in the microwave at 50 percent power to prevent the coating from seizing into a dull, grainy paste. Scorched chocolate loses its glossy sheen and glossy adhesive properties, causing the candy eyeballs and mini Oreo halves to slide off the peanut butter cups before they set. Dipping the ends of the lollipop sticks into the tempered coating acts as a secure anchor, bonding the peanut butter cup to the stick without splitting the chocolate shell.
Assembling these decorations demands patience because the chocolate adhesive needs a full ten minutes at room temperature to harden completely before insertion into the cupcakes. Rushing this curing phase guarantees that the ears, eyes, and beak will detach during placement. Storing the finished cupcakes in a cool, airtight container preserves the crisp texture of the cookies for up to 48 hours without softening the candy details.
