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 cream cheese frosting, complete with playful candy eyeballs. Perfect for kids and adults alike, these American-style cupcakes are a hit at any Halloween gathering.

With potential allergens including dairy, eggs, and gluten, these cupcakes are a delicious way to celebrate the spooky season. Their chocolatey goodness makes them versatile for parties, potlucks, or family gatherings.

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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 topped with green cream cheese frosting and candy eyeballs, making them a hit with kids and adults alike.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 0.5 Cups (cup) milk
• 1 Tablespoon (tbsp) white vinegar
• 0.5 Cups (cup) unsalted butter
• 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
• 1 Teaspoon (tsp) vanilla extract
• 1 Cups (cup) confectioners' sugar, sifted
• 2 Drops green food coloring
• 24 Candy eyeballs

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 12-cup 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. Add green food coloring and mix until evenly colored.
7. Place the 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 0.5 inches high. Repeat to cover the cupcake evenly with fur. Add 2 candy eyes to each cupcake.

Enjoy these spooky and delicious cupcakes at your Halloween celebration!