These delicious scarecrow cupcakes are totally cute…but not too cute to eat! Perfect fall cupcakes or great for a class party!
When you think of a scarecrow, what comes to mind? I automatically think of fall, hay and the Wizard of Oz. Interesting combination, right? Truth be told, I really really think that these scarecrow cupcakes are just downright adorable. I mean, c’mon…look at those rosy red cheeks!
Anytime I have the chance to make something this cute, I overeager as normal. My brain is always racing on where I can take them and how I can use them that sometimes I get a bit ahead of myself. Slowing things down and processing, I really feel that these adorable fall cupcakes are perfect for school class parties or even a fun Wizard of Oz movie party.
How much fun would it be to have all your kiddo’s friends over to your house to create these adorable cupcakes? Every single one will look different because they can create them however they would like!
INGREDIENTS NEEDED TO MAKE SCARECROW CUPCAKES:
- Cupcakes cooked according to package directions
- Homemade or store-bought white frosting
- Milk chocolate morsels – two for each cupcake
- Orange gumdrop candy (like Dots) – one for each cupcake
- Red candy-coated chocolate candies (like M&Ms) – two for each cupcake
- Chocolate jimmies/sprinkles – 1 tablespoon will make approximately 12 cupcakes
- Vanilla sugar wafer cookies – two for each cupcake
- Red peel apart candy (like Twizzlers Peel Candy), separated – one unpeeled strand
- Coconut flakes, toasted – about 1 teaspoon for each cupcake
- White chocolate or vanilla almond bark, melted – about 1/4 cup for 12 cupcakes
HOW TO MAKE SCARECROW CUPCAKES
Prepare a plate or baking sheet with waxed paper.
Begin by making the scarecrow hats. Each scarecrow requires two vanilla sugar wafer cookies. Cut one of the wafers (for each scarecrow) to be about 1 inch shorter than the other cookie. Using a toothpick, run melted chocolate or almond bark along one side of the shorter cookie. Press the chocolate-lined edge against the longer cookie, centering the shorter cookie.
Place the cookie hat on the baking sheet. As you press the two cookies together, a line of chocolate will squeeze out. Cut a piece of the red peel apart candy to match the length of the seam and press it into the chocolate.
Allow hats to set completely at room temperature or place in the refrigerator for faster results.
Toast the coconut flakes under the broiler of your oven or toaster oven. Stir every 1 to 2 minutes until the coconut has turned a golden brown. Remove from oven and set aside.
Ice each cupcake with frosting. Gently press hat into place. Arrange chocolate morsels for eyes, orange gumdrop candy for nose, chocolate jimmies for mouth, and candy-coated chocolate candies for the corners of the mouth/cheeks. Press coconut along the hairline.
Store in an airtight container in the refrigerator.
Scarecrow Cupcakes
- Cupcakes cooked according to package directions
- Homemade or store-bought white frosting
- Milk chocolate morsels – two for each cupcake
- Orange gumdrop candy (like Dots) – one for each cupcake
- Red candy-coated chocolate candies (like M&Ms) – two for each cupcake
- Chocolate jimmies/sprinkles – 1 tablespoon will make approximately 12 cupcakes
- Vanilla sugar wafer cookies – two for each cupcake
- Red peel apart candy (like Twizzlers Peel Candy), separated – one unpeeled strand
- Coconut flakes, toasted – about 1 teaspoon for each cupcake
- White chocolate or vanilla almond bark, melted – about 1/4 cup for 12 cupcakes
- Prepare a plate or baking sheet with waxed paper.
- Begin by making the scarecrow hats. Each scarecrow requires two vanilla sugar wafer cookies. Cut one of the wafers (for each scarecrow) to be about 1 inch shorter than the other cookie. Using a toothpick, run melted chocolate or almond bark along one side of the shorter cookie. Press the chocolate-lined edge against the longer cookie, centering the shorter cookie.
- Place the cookie hat on the baking sheet. As you press the two cookies together, a line of chocolate will squeeze out. Cut a piece of the red peel apart candy to match the length of the seam and press it into the chocolate.
- Allow hats to set completely at room temperature or place in the refrigerator for faster results.
- Toast the coconut flakes under the broiler of your oven or toaster oven. Stir every 1 to 2 minutes until the coconut has turned a golden brown. Remove from oven and set aside.
- Ice each cupcake with frosting. Gently press hat into place. Arrange chocolate morsels for eyes, orange gumdrop candy for nose, chocolate jimmies for mouth, and candy-coated chocolate candies for the corners of the mouth/cheeks. Press coconut along the hairline.
- Store in an airtight container in the refrigerator.
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