Easter Chick Cupcakes

Easter Chick Cupcakes

Ingredients for Easter Chick Cupcakes:

36 Spring Oreo or Oreo Double Stuff Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, batter prepared according to package directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors

Easter Chick Cupcakes Cooking Instructions:

Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain split cookies; set aside. Cut 12 split cookies with filling into quarters. (You will have 24 split cookies and 48 quartered split cookie pieces, all with filling on one side.)

Fold chopped cookie pieces into prepared cake batter. Spoon batter into 24 paper-lined (2 1/2-inch) muffin-pan cups.

Bake cupcakes according to package directions or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire racks.

Frost cupcakes with prepared frosting, a few at a time. Place a whole split cookie, filling side up, on each frosted cupcake. Attach 1 cookie quarter to front of whole cookie for head and another cookie quarter onto whole cookie for wing, attaching with frosting as needed. Repeat with remaining cupcakes and cookies.

Decorate chicks with colored decorator frosting or gel as desired. Let dry. Makes 24 cupcakes.

Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for grass.

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