Owl Cupcakes

Ingredients:

• 12 yogurt-glazed malt balls, cut in half (for eyes)
• 24 white flat round confetti sprinkles (for eyes)
• 2 cups chocolate buttercream
• 24 mini chocolate chips (for pupils)
• 12 caramel candies (for the ears)
• 34 cups chocolate sprinkles (for ears and feathers)
• 12 small green gummy candies (for the beaks)
• 12 chocolate cupcakes

Preparation:

1. Eyes:
   
   Place the malt balls cut-side up on a work surface. Top each ball with white sprinkles, securing them with cream. Glue a mini chocolate chip to each white sprinkle. Set aside.
2. Ears:
   
   Unwrap the caramels and flatten them with your fingers. If they are too hard, microwave them for 5-10 seconds. Use scissors to cut each caramel into 2 small triangles. Frost one side of each triangle and sprinkle with chocolate sprinkles. Set aside.
3. Beaks:
   
   Place the yellow gumdrops upright on the table. Use scissors to cut each one exactly three-quarters of the way through to create an open beak. Use scissors to shape the beak into a pointed shape.
4. Assembly:
   
   Cover each cupcake with about 2 tablespoons of buttercream. Place chocolate sprinkles in a small bowl. Lightly press each cupcake with the frosting to adhere the sprinkles. Attach the eyes and beak with a small amount of frosting. Press the ears into the edges of the cupcake. Decorate the remaining cupcakes in the same manner.