Spooky Monster Chocolate Cupcakes
Get ready for a Halloween treat that’s both fun and festive with our Spooky Monster Chocolate Cupcakes! These vegetarian cupcakes are rich, moist, and topped with vibrant green 'fur' and playful candy eyeballs, making them a hit for all ages. Perfect for your Halloween gatherings, these American-style cupcakes are a creative way to celebrate the season.
With potential allergens including dairy, eggs, and gluten, they’re best suited for those without these sensitivities. These cupcakes are versatile enough to be served at parties, school events, or as a spooky dessert at home.
Explore the nutritional benefits of these chocolatey delights while enjoying the convenience of EasyChef Pro. With our shopping list feature, you can easily gather ingredients for the lowest cost per serving.
Join the fun this Halloween and create your own Spooky Monster Chocolate Cupcakes with EasyChef Pro!
Recipe Collection: Dessert
Serving Size: 12
Cooking Time: 14 minutes
Overview
These Monster Chocolate Cupcakes are a fun and festive treat perfect for Halloween. Inspired by the movie 'Monsters, Inc', these cupcakes are a hit with kids and adults alike. Decorated with green 'fur' and candy eyeballs, they bring a playful monster theme to your dessert table.
Diet Type
Vegetarian
Allergies
Dairy, Eggs, Gluten
Cuisine
American
Ingredients
- 0.5 Cups milk
- 1 Tablespoon (tbsp) white vinegar
- 0.5 Cups unsalted butter
- 10 Tablespoons (tbsp) white sugar
- 2 Teaspoons (tsp) vanilla sugar
- 2 Large eggs
- 0.75 Cups all-purpose flour
- 1 Tablespoon (tbsp) all-purpose flour
- 0.5 Cups 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 unsalted butter
- 1 Teaspoon (tsp) vanilla extract
- 1 Cups confectioners' sugar, sifted
- 2 Drops green food coloring
- 24 Candy eyeballs
Steps
- Combine milk and vinegar in a bowl and let stand until the milk curdles, about 5 minutes.
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- 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.
- 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.
- 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.
- 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 green with a few drops of food coloring.
- Place green 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 green '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. Add 2 eyes to each cupcake.
Enjoy your whimsical and delicious creation!