Delicious Octopus Cupcake

Make your next party a splash with these adorable Octopus Cupcakes! Every element is fun and fully edible—from the pillowy marshmallow octopus heads to the sweet, chewy candy tentacles.

Unlike overly fussy decorated cupcakes, these treats are easy to assemble, kid-approved, and bursting with playful flavor. Serve them on a “sandy” platter for an unforgettable undersea dessert display.

Ingredients Checklist

Cupcake Base

• 1 cup (200g) granulated sugar

• ½ cup (115g) unsalted butter, melted

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 ½ cups (190g) all-purpose flour

• 2 teaspoons baking powder

• ½ cup (120ml) whole milk

• ¼ teaspoon fine salt

Frosting & Decorations

• 1 batch vanilla or cream cheese frosting (store-bought or homemade)

• 1 cup (100g) crushed graham crackers or golden Oreos (“sand”)

• 12 large marshmallows

• 12 oz (340g) orange (or preferred color) candy melts or white chocolate + gel food coloring

• 24 candy eyes (edible)

• 12–18 Air Heads Sour Punch Bites, Rainbow Twizzlers, or similar candy strips (for tentacles)

• 12 small round candies (M&Ms or Skittles) for “octopus noses” (optional)

• Colored sanding sugar or sprinkles (optional, for extra pop)

• Toothpicks (for assembly—remove before serving to small children)

Special Tools

• Kitchen scissors

• Paring knife

• Small microwave-safe bowl

• Parchment or wax paper

• Cupcake pan & liners

Step-by-Step Instructions

1. Bake the Cupcakes

• Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.

• In a bowl, whisk together sugar, melted butter, and eggs until well combined. Mix in vanilla.

• In a second bowl, whisk flour, baking powder, and salt. Add to wet ingredients alternately with milk, mixing just until smooth.

• Divide batter evenly among liners (about ⅔ full). Bake 18–22 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

2. Make the “Sand”

• Crush graham crackers or golden Oreos in a zip bag with a rolling pin until fine.

3. Prepare Octopus Decorations

• Marshmallow Heads: Melt candy melts (or white chocolate with food coloring) in a small bowl per package instructions. Skewer each marshmallow with a toothpick (for dipping handle).

• Dip marshmallow in candy melts, covering fully. Set on parchment. Before coating sets, press on two candy eyes and one small candy “nose” (optional).

• Allow to set completely (5–10 min). For extra sparkle, sprinkle with sanding sugar before the coating hardens.

• Tentacles: Using kitchen scissors, cut Sour Punch Bites or Twizzlers in half lengthwise if needed, to create thin strips. You’ll need 6–8 per cupcake.

4. Frost & Decorate Cupcakes

• Spread a generous layer of frosting on each cupcake. Sprinkle with crushed “sand.”

• Gently stick 6–8 tentacle candies into the center of each cupcake so they fan out over the sides.

• Place the marshmallow octopus head on top, anchoring over the tentacle ends (use a dab of frosting as “glue” if needed).

• Pro tip: If tentacles slide, poke a shallow hole in the cupcake/frosting to anchor candy. Press marshmallow down gently.

5. Final Touches

• Add extra sprinkles or a light sprinkle of blue sanding sugar for a “water” effect.

• If transporting, store cupcakes in a deep container with a lid. If making ahead, add marshmallow heads just before serving to keep decorations fresh.

Tips for Perfect Results

• For vibrant heads, use bright colored candy melts or tint white chocolate with oil-based food color.

• If candy melts are too thick for dipping, add ½ teaspoon coconut oil to thin.

• Use different flavors of candy for tentacles—sour, sweet, or fruity!

• Want extra flavor? Swirl a bit of citrus zest or coconut into the cupcake batter.

Serving Suggestions

• Arrange cupcakes on a platter sprinkled with extra “sand” and a few gummy fish for an undersea look.

• Perfect for birthdays, pool parties, or ocean-themed celebrations.

• Remove toothpicks before serving to small children.

Storage

• Store decorated cupcakes in an airtight container at room temp for up to 24 hours, or refrigerate (covered) up to 3 days.

• To freeze: Freeze un-decorated cupcakes up to 2 months. Add marshmallow heads and tentacles after thawing for best appearance.

• Avoid direct sun/heat to keep decorations intact.

Final Thoughts

With these Octopus Cupcakes, you get a party showstopper that’s just as tasty as it is adorable. The soft cupcake base, fluffy frosting, and playful marshmallow candy topper guarantee every bite is a treat—no parts to pick off and discard!

Whether you’re baking with kids or making a splash at your next event, these cupcakes will be the highlight of your dessert table.