Scarecrow Cupcakes Dessert Recipe.
Fall is in full swing! The leaves are changing (some trees are already bare!) and the air is crisp and cool. And for some reason, all of that makes me think of scarecrows! Scarecrows obviously aren’t just a fall thing (crops need protecting year round), but they just seem fall-ish! Maybe it’s because they remind me of fall harvests. Whatever the reason, I decided that my kids and I needed a cute scarecrow treat for an after-school snack the other day. If you want to serve a similar treat to your family, then you’ll love the Scarecrow Cupcakes I whipped up!
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I love decorating cupcakes! I may not be as skilled as some of those amazing dessert decorators you see on Pinterest, but I can do some basic things. And that’s all you need to be able to do to make these cute fall scarecrow cupcakes! Even the kids can help make these (though I’m sure they’d help themselves to some extra candy throughout the process)!
Scarecrow Cupcakes Fall Dessert
Ingredients
Cupcakes made from boxed cake mix or from my homemade yellow cake recipe. For these, I used a boxed chocolate cake mix.
White frosting
Milk chocolate chips – 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 Pull ‘n’ Peel candy), separated – one unpeeled strand
Coconut flakes (sweetened or unsweetened)- about 1 teaspoon for each cupcake
White chocolate or vanilla almond bark, melted – about 1/4 cup for 12 cupcakes (melting wafers are especially good for this, but regular chocolate is also fine)
Instructions
1. Bake the cupcakes. Then prepare a plate or baking sheet with waxed paper. Melt the chocolate or almond bark on the stovetop or in the microwave and set aside.
2. 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.
3. 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.
4. Allow hats to set completely at room temperature or place in the refrigerator for faster results.
5. Toast the coconut flakes under the broiler of a toaster oven or conventional oven (with the broiler set to low). Stir every 1 to 2 minutes until the coconut has turned a golden brown (watch it closely- don’t let it burn). Remove from oven and set aside.
6. 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.
7. Enjoy! If you have extra, or have prepared these to serve later, store the scarecrow cupcakes in an airtight container in the refrigerator.
Aren’t these a fun fall dessert? And they’re so easy to make!
How are your dessert decorating skills?
Scarecrow Cupcakes Fall Dessert
Description
For a fun and easy fall dessert, you have to make these cute scarecrow cupcakes! They’d be a lot of fun to decorate with kids!
Ingredients
- Cupcakes made from boxed cake mix or from my homemade yellow cake recipe. For these, I used a boxed chocolate cake mix.
- White frosting
- Milk chocolate chips – 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 Pull ‘n’ Peel candy), separated – one unpeeled strand
- Coconut flakes (sweetened or unsweetened)- about 1 teaspoon for each cupcake
- White chocolate or vanilla almond bark, melted – about 1/4 cup for 12 cupcakes (melting wafers are especially good for this, but regular chocolate is also fine)
Instructions
- Bake the cupcakes. Then prepare a plate or baking sheet with waxed paper. Melt the chocolate or almond bark on the stovetop or in the microwave and set aside.
- 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 a toaster oven or conventional oven (with the broiler set to low). Stir every 1 to 2 minutes until the coconut has turned a golden brown (watch it closely- don’t let it burn). 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.
- Enjoy! If you have extra, or have prepared these to serve later, store the scarecrow cupcakes in an airtight container in the refrigerator.
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