Best Chick Cupcakes Recipes

PEEPS® CHICK SURPRISE-INSIDE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

CHICK CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
• Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute.
• Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.

BABY CHICK CUPCAKES

Steps:

• For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside.
• For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside.
• For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes.
• For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak.
• To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere.
• Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes.

CHIRPING CHICK CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with 1 container of frosting.
• Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered.

CHIRPY CHICK CUPCAKES

Steps:

• Reserve 1/4 cup frosting for eyes; tint remaining frosting yellow. Place yellow frosting in a pastry bag fitted with #17 open star tip; pipe stars covering top of cupcakes. Pipe circular mounds for head; pipe wings on each side., Using plain frosting in a pastry bag fitted with a #2 round tip, pipe dots for eyes; top with M&M's. Pipe small lines on M&M's to resemble reflections. Flatten gum drops and cut into small triangles; attach to heads for beaks.

MAMA AND BABY CHICK CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place regular-size paper baking cup in each of 12 regular-size muffin cups and mini paper baking cup in each of 24 mini muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake mini cupcakes 12 to 17 minutes, regular-size cupcakes 24 to 29 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Tint lemon frosting with 3 to 5 drops yellow food color. Frost mini cupcakes with lemon frosting and regular cupcakes with vanilla frosting.
• To decorate, place 2 chocolate chips, tip side down, on each cupcake for eyes, using regular chips for regular cupcakes and miniature chips for mini cupcakes. Using kitchen scissors, cut gummy candies into triangles. Place 1 triangle on each cupcake for beak. For wings, place 2 triangles on each mini cupcake and 4 triangles on each regular cupcake.

COCONUT CHICK CUPCAKES

Steps:

• Preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast in oven, stirring often, until golden, about 15 minutes. Line 20 cups of 2 standard muffin tins with paper liners. Coat liners with cooking spray.
• Whisk together flour, baking powder, and salt. Put butter, sugar, vanilla seeds, and zest in the bowl of an electric mixer. Beat on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to medium; beat in eggs, 1 at a time. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of buttermilk. Beat in extract.
• Scoop batter into lined muffin tins, filling each cup 3/4 full. Bake until a tester comes out clean, about 20 minutes. Let cool in tins on wire racks 10 minutes. Unmold; let cool completely.
• Peel off liners. Spread buttercream on the top of 1 cupcake; invert onto a small plate. Frost sides of cupcake, then mound more on top to create a dome shape. Put coconut in a bowl. Holding plate at an angle over the bowl, press coconut into frosted top and sides of each cupcake; let excess fall back into bowl. Press in 2 pieces of licorice for eyes and 1 almond for a beak. Place 3 red licorice pastels on top for a comb and 4 at the base for feet. Repeat with remaining cupcakes.

BUNNY AND CHICK CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, divide frosting between 2 small bowls, about 1 1/4 cups each. Mix 7 drops red food color into one bowl, yellow into the other.
• Remove paper baking cups from cupcakes. Place upside down on serving platter.
• To make bunny cupcakes: Frost 12 cupcakes with the pink frosting. Cut shapes out of strawberry taffy candies for ears, feet and tail. Cut shapes out of grape taffy candy for ears and nose. Make ears by stacking grape candy on top of pink candy. Trim to shape into bunny ears if necessary. Press firmly into cupcake. Slide strawberry taffy cutouts under cupcake to make feet. Make small ball out of taffy and press onto back of bunny cupcake for tail. Add small nose. Gently press chocolate candy on face and use frosting to place miniature chocolate chips on chocolate candy for eyes.
• To make chick cupcakes: Frost 12 cupcakes with yellow frosting. Cut shapes out of banana taffy candies for beaks and feet. Cut shapes out of orange gumdrops for wings and comb. Press orange gumdrops firmly into cupcake. Slide banana taffy cutouts under cupcake to make feet. Add beak. Gently press miniature chocolate chips on face for eyes.

BABY CHICK CUPCAKES

Steps:

• Before decorating cupcakes, make sure they have completely cooled; remove from muffin tins. Place coconut in a large resealable food-storage plastic bag. Add 2-3 drops yellow food coloring; seal bag and shake to color coconut; set aside. Using a butter knife, or icing knife, spread yellow buttercream frosting onto cupcakes. Roll tops of cupcakes in coconut to cover. For eyes, add two brown mini candy-coated chocolate pieces in center of cupcakes. For beaks, use orange jellybeans or small gumdrops, and flatten with a rolling pin. With a paring knife, trim flattened gum drops into triangles to resemble beaks; place on cupcakes. Add additional yellow coconut to form a Mohawk to the head of the baby chick, after adding eyes and beak.
• In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. Add 2-3 drops food coloring continue mixing until well combined. If desired, add more milk until frosting is spreading consistency.