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Halloween Chocolate Cupcakes with Monster Peanut Butter Eyes
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
185 minutes
Halloween-themed chocolate cupcakes with white chocolate peanut butter monster eyes for a spooky party delight.
Ingredients:
  • 9 tablespoons unsweetened cocoa powder
  • 5 tablespoons boiling water, or more if needed
  • 0.75 cup unsalted butter
  • 0.75 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 4 cups confectioners' sugar
  • 1.75 cups peanut butter
  • 1 cup white chocolate chips
  • 1 (1.5 ounce) tube red decorating gel
  • 1 (16 ounce) package prepared chocolate frosting
  • 1 (1.5 ounce) tube white decorating gel
Instructions:
  • Preheat your oven to a cozy 200 degrees F (95 degrees C) and prepare your 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a large bowl, sift cocoa powder and add 5 tablespoons of boiling water. Mix until it forms a thick paste, adding more water, 1 tablespoon at a time, if necessary. Add 3/4 cup of butter and 3/4 cup plus 2 tablespoons of sugar, then beat with an electric mixer until smooth and creamy. Gradually beat in eggs one at a time until batter is smooth.
  • Combine flour and baking powder in a bowl, then gently fold into the batter until evenly mixed. Fill the muffin cups with the batter using an ice cream scoop, filling each 2/3 to the top.
  • Bake in the preheated oven for 10 to 15 minutes until the tops spring back when lightly pressed and a toothpick comes out clean. Let cool in the muffin tin briefly, then transfer to a wire rack to cool completely for about 1 hour.
  • Combine confectioners' sugar, peanut butter, softened butter, and vanilla extract in a bowl, beating until a thick dough forms. Chill in the refrigerator for 30 minutes.
  • Place a sheet of parchment paper on a baking sheet.
  • Take the chilled peanut butter mixture out of the fridge, shape it into small balls for monster eyes. If it gets sticky, chill the mixture again or dampen your hands. Place the balls on the baking sheet and freeze for 30 minutes.
  • Melt white chocolate in a double boiler over simmering water, stirring constantly and scraping down the sides with a rubber spatula to prevent scorching. This should take around 5 minutes.
  • Take the eyes out of the freezer and pick them up one by one with a toothpick. Dip each one into melted chocolate, ensuring one side is kept free of chocolate. Swirl the toothpick to remove any extra chocolate and return the eyes to the baking sheet lined with parchment paper.
  • Create space for the red decorating gel by gently removing a small portion of the peanut butter mixture from each ball not covered in chocolate. Fill the cavities with the red decorating gel.
  • Top the cupcakes with luscious chocolate frosting, add 2 peanut butter eyes, and carefully draw a mouth using white decorating gel.

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