These Chocolate Owl Cupcakes are a hoot to eat

Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

Prepare cupcakes according to packet directions, reserving frosting mix. Divide mixture evenly among prepared pan holes.

Cook in a moderately slow oven (160C) for about 20 minutes, or until cooked when tested. Stand 5 minutes. Transfer to a wire rack to cool.

Prepare frosting according to packet directions. Reserve 1 tablespoon. Spread remaining frosting evenly over cupcakes.

Using reserved frosting as glue, stick melts onto biscuits, then M&M’s onto melts, as pictured. Arrange on cupcakes for the eyes. Place jelly beans onto cakes for beaks.

TIP. Un-iced cupcakes can be made a day ahead. Store in an airtight container.