|Chocolate Cupcake with Root Beer Fudge Frosting|
I love my cell phone. I do. But I don’t have a crazy unnatural attachment to it like some people. I mean people hold on to their phones like they will parish in a horrible, unimaginable painful way if they let their phone out of their site. It’s a little ridiculous.
You need to put down the phone long enough to make these. Cause they are so damn cute. Seriously! I actually made Soon-to-be take them on a plane to my bff in Calgary.
Owl Cupcakes – Chocolate Cupcakes with Root Beer Fudge Frosting.
|Cutest Owl Cupcakes Ever|
The cupcake has the perfect crumb for a cupcake. The chocolate won’t knock your socks off but they are good. The frosting is fudgy and creamy. A little tip let it sit overnight and the root beer flavor will intensify. And seriously the cute little owl faces!!! Everyone loved these.
Chocolate Cupcakes – from good ol’ Martha – 12
3/4 c all purpose flour
3/4 c granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbs cocoa – i used dutch processed
3 tbs butter – melted but cooled
6 tbs buttermilk
1 egg white
Preheat oven to 350 F. Line a muffin tin with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk together cocoa and 1/4 c hot water (recipe states 3 tbs but I needed more) until a thick paste forms. Add melted butter, buttermilk, egg and egg whites until combined. Whisk in flour mixture until smooth.
Scoop batter into prepared liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Transfer cupcakes to a wire rack to cool completely.
Root Beer Fudge Frosting – Baked: New Frontiers in Baking
2 oz dark chocolate melted and slightly cool – I used Scharffen Berger and man it was good.
1/2 c butter – room temp
1 tsp salt
1/2 c root beer – use a strong flavored root beer like Virgils
2 1/2 c confectioners sugar
Melt chocolate in the microwave in 30 second intervals at 50% power. Let cool a bit.
Put all the ingredients in a standing mixer and mix until smooth and satiny.
24 Reece pieces
2 oz melted chocolate – milk or dark doesn’t really matter
3 marshmallow bananas cut into 4 equal pieces
Take a baking sheet and cover with wax or parchment paper.
Split Oreos keeping the side with the icing for the eyes. Take the other plain chocolate part of the cookie and split into 3 pieces. You will use the 2 sides for the ears. I used the side of an offset spatula to split. They weren’t the easiest things to split but you will have extras.
Melt chocolate and dip in the ears in the chocolate and place on wax paper. Dip Reece candies into chocolate and put on the white icing of the open Oreo.
Once the ears are dry frost your cupcakes. I tried just doing it with an offset spatula but it was being a pain so I just took a disposable bag and cut off the corner, it worked much better. Place the eyes on frosting in the centre of cupcake, add the ears between the eyes on the top and then the nose below the eyes. Let set at room temperature.