These cute wide-eyed owl chocolate cupcakes will be a hit at Halloween!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12-hole muffin trays with paper cupcake cases.
In a mixing bowl, stir the cake mix, oil, water and eggs gently together, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture evenly between the cupcake cases. Bake both trays together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
Frost each of the cupcakes with icing. Place the remainder in a disposable piping bag fitted with a small star nozzle. Place 2 milk chocolate button halves on each cupcake for ears. Pipe the rest of the chocolate icing over the ears and around the edges of each cupcake to resemble tufty feathers.
Place 2 white chocolate buttons on each cupcake, below the ears, then attach 2 dark chocolate chips to the buttons with a tiny dot of any remaining chocolate icing for the eyes. Push 1 yellow or orange sugar-coated chocolate bean sideways into each cupcake (just between the eyes) for the beak. Serve immediately or keep in a cool place for up to 2 days.
For snowy white owls use Betty Crocker™ Velvety Vanilla icing instead of the chocolate icing. Use white chocolate buttons for the ears and milk chocolate buttons and white chocolate drops for the eyes.
If the icing is quite firm then leave the tub in a warm place for about 30 minutes to allow it to soften a little – this will make it easier to pipe.
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