Spooky Monster Halloween Cupcakes

Recipe Collection: Dessert

Spooky Monster Halloween Cupcakes are a frightfully fun treat perfect for Halloween festivities. These vegetarian chocolate cupcakes are rich, moist, and topped with playful peanut butter eyes made from creamy peanut butter and sweet white chocolate. Ideal for parties, school events, or a spooky family gathering, these cupcakes are gluten, egg, and dairy-free, making them suitable for various dietary needs. With a deliciously rich chocolate flavor and a whimsical presentation, they offer a fun way to enjoy the holiday while being mindful of allergies.

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Overview

These spooky Halloween chocolate cupcakes are transformed into scary monsters with big eyes made from peanut butter and white chocolate. Perfect for a festive treat!

Diet Type

Vegetarian

Allergies

Peanut, Dairy, Gluten, Egg

Cuisine

American

Serving Size: 12

Cooking Time: 185 minutes

Ingredients

• 9 Tablespoons (tbsp) unsweetened cocoa powder
• 5 Tablespoons (tbsp) boiling water
• 0.75 Cups unsalted butter
• 0.75 Cups white sugar
• 2 Tablespoons (tbsp) white sugar
• 1 Cup all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 3 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 4 Cups confectioners' sugar
• 1.75 Cups peanut butter
• 1 Cup white chocolate chips, melted
• 0.25 Cups butter
• 1 1.5 Ounces (oz) tube red decorating gel
• 1 16 Ounces (oz) package prepared chocolate frosting
• 1 1.5 Ounces (oz) tube white decorating gel

Steps

1. Preheat the oven to 200°F (95°C). Grease a 12-cup muffin tin or line with paper liners.
2. Sift the cocoa powder into a large bowl and add 5 tablespoons of boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed.
3. Add 0.75 cups butter and 0.75 cups plus 2 tablespoons sugar to the cocoa paste and beat with an electric mixer until smooth and creamy.
4. Beat in the eggs one at a time, mixing well after each addition until the batter is smooth.
5. Mix the flour and baking powder in a separate bowl, then stir into the batter until well combined.
6. Spoon the batter into the prepared muffin cups, filling each 2/3 full.
7. Bake in the preheated oven until the tops spring back when lightly pressed and a toothpick comes out clean, about 10 to 15 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
8. For the peanut butter eyes, beat the confectioners' sugar, peanut butter, 0.25 cups butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
9. Line a baking sheet with parchment paper.
10. Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill or moisten hands if the mixture starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes.
11. Melt the white chocolate in a double boiler over simmering water, stirring continuously to avoid scorching, about 5 minutes.
12. Remove the eyes from the freezer and use a toothpick to dip each ball into the melted chocolate, leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and place back on the parchment-lined baking sheet.
13. Dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate to make room for the red decorating gel. Fill the holes with red decorating gel.
14. Frost the cooled cupcakes with chocolate frosting. Place two peanut butter eyes on top of each cupcake. Draw a mouth with the white decorating gel.

Enjoy your spooky Halloween treat!