HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES
Chocolate cupcakes are turned into scary monsters with big eyes, perfect for Halloween. The eyes are made out of peanut butter and white chocolate - yum!
Provided by MarkSeabourne
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
- Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour.
- Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
- Line a baking sheet with baking parchment.
- Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill mixture or moisten hands if it starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes.
- Place white chocolate in top of a double boiler over simmering water. Stir continuously, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Remove the eyes from the freezer and individually pick them up with a toothpick. Dip balls into melted chocolate leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and put back on the parchment lined baking sheet.
- Dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate to make room for the red decorating gel. Fill the holes with red decorating gel.
- Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.
Nutrition Facts : Calories 889.7 calories, Carbohydrate 109.8 g, Cholesterol 84.8 mg, Fat 48.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.7 g, Sodium 499.6 mg, Sugar 92.5 g
EASY CHOCOLATE MONSTER CUPCAKES
Provided by Fork Knife Swoon, cupcake base adapted from
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, until combined.
- Add the buttermilk, water, and oil. Whisk until well-combined. Stir in the egg and vanilla, and whisk until smooth.
- Use a cookie scoop to divide the batter between the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, until a cake tester inserted into the center of each cupcake comes out with only a few crumbs.
- Remove from the oven, and let cool for at least 5 minutes in the pan, before transferring to a baking rack to cool completely. Be sure the cupcakes are at room-temperature before decorating.
- Using an standup mixer fitted with the paddle attachment, or a hand-held electric mixer, cream the butter on medium-high speed until light and fluffy, a full 2 minutes.
- Turn the mixer down to low, add 2 cups sugar, the milk, and vanilla, and beat together until smooth and fluffy. Add more confectioners sugar until the frosting reaches your desired consistency, preferably that it's stiff enough to easily hold its shape once piped onto the cupcakes.
- Add food coloring, as desired, and mix until the frosting reaches your preferred color(s).
- Scoop the frosting into a piping bag fitted with a star tip, and starting in the center of each (cooled) cupcake, and working in a loose spiral, pipe on the monster "fur." Top with candy eyes. Best enjoyed the day of.
SCARY MONSTER CUPCAKES
Cake mix, frosting and decorations make these scary cupcakes the perfect Halloween treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each color frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster's fur.
- Decorate each cupcake as desired using candy eyeballs and decorating gel.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
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