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Monster Chocolate Cupcakes for Halloween
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Prep Time:
45 minutes
Cook Time:
14 minutes
Total Time:
124 minutes
Homemade chocolate cupcakes transformed into spooky Halloween monster muffins using green food coloring and candy eyes.
Ingredients:
  • 0.5 cup milk
  • 1 tablespoon white vinegar
  • 0.5 cup unsalted butter, at room temperature
  • 10 tablespoons white sugar
  • 2 teaspoons vanilla sugar
  • 2 large eggs
  • 0.75 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 1 pinch salt
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar, sifted
  • 2 drops green food coloring
  • 24 candy eyeballs
Instructions:
  • In a bowl, gently mix milk and vinegar together. Allow the mixture to sit for approximately 5 minutes until the milk has curdled.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then prepare your 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a large bowl, whip 1/2 cup butter, white sugar, and vanilla sugar with an electric mixer until smooth and creamy. Then, gradually add eggs one at a time, beating well after each addition.
  • In a bowl, combine 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix the flour mixture and curdled milk into the creamed butter, blending until a smooth batter forms. Fill the muffin cups 3/4 full with the batter.
  • Bake in the preheated oven for about 14 minutes until cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Let cool in the muffin tin briefly, then transfer to a wire rack to cool completely for about 1 hour.
  • In a bowl, beat together cream cheese and 1/4 cup of butter using an electric mixer until smooth. Add vanilla extract, gradually mix in confectioners' sugar, then add a few drops of green food coloring to make the frosting green.
  • Pipe the green frosting onto the cupcake using a grass tip, holding the pastry bag at a 90-degree angle 1/8 inch above the surface. Create 'fur' by squeezing the bag and pulling the tip away when the icing strand reaches about 1/2 inch high. Cover the cupcake evenly. Finally, add 2 eyes to each cupcake.

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