Monster Munch Mini Cupcakes

Bring fun to your baking with these Monster Munch Mini Cupcakes! These vegetarian treats feature rich chocolate cupcakes topped with vibrant cream cheese frosting, complete with playful candy eyeballs and dried mango horns. Perfect for parties or a creative baking session, these American-style cupcakes are sure to impress both kids and adults.

With potential allergens including milk, eggs, and wheat, these cupcakes are a whimsical addition to any gathering. Their rich chocolate flavor and colorful presentation make them versatile for various occasions.

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Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 14 minutes

Overview

These Monster Mini Cupcakes are a delightful treat for kids and adults alike. Made from scratch, these chocolate cupcakes are topped with a fun and colorful cream cheese frosting, complete with candy eyeballs and dried mango horns to create a playful monster look. Perfect for parties or a fun baking project, these cupcakes are sure to be a hit!

Diet Type

Vegetarian

Allergies

Milk, Eggs, Wheat

Cuisine

American

Ingredients

• 0.5 Cups (cup) milk
• 1 Tablespoon (tbsp) white vinegar
• 0.5 Cups (cup) unsalted butter, softened
• 10 Tablespoons (tbsp) white sugar
• 2 Teaspoons (tsp) vanilla sugar
• 2 Large eggs
• 0.75 Cups (cup) all-purpose flour
• 1 Tablespoon (tbsp) all-purpose flour
• 0.5 Cups (cup) unsweetened cocoa powder
• 0.5 Teaspoons (tsp) baking powder
• 0.25 Teaspoons (tsp) baking soda
• 1 Pinch salt, to taste
• 8 Ounces (oz) cream cheese, softened
• 0.25 Cups (cup) unsalted butter, softened
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup (cup) confectioners' sugar, sifted
• 2 Drops orange food coloring
• 48 Small candy eyeballs
• 2 Pieces dried mango, sliced

Steps

1. Combine milk and vinegar in a bowl and let stand until the milk curdles, about 5 minutes.
2. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with paper liners.
3. In a large bowl, beat 0.5 cups butter, white sugar, and vanilla sugar with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. In another bowl, mix 0.75 cups plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt. Alternate adding the flour mixture and curdled milk to the creamed butter mixture, mixing until the batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
6. For the frosting, combine cream cheese and 0.25 cups butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Gradually stir in confectioners' sugar. Color frosting orange with a few drops of food coloring.
7. Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze the bag to form orange 'fur' by pulling the tip up and away when the icing strand is about 1/2 inch high. Repeat to cover the cupcake evenly with fur.
8. Add 2 candy eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.

Enjoy your Monster Mini Cupcakes!