Spooky Monster Mini Cupcakes
Transform your festive gatherings with these Spooky Monster Mini Cupcakes! These vegetarian treats feature rich chocolate cupcakes topped with a vibrant orange cream cheese frosting, creating a fun and whimsical monster appearance. Perfect for Halloween or any celebration, these mini cupcakes are a hit with both kids and adults. Note that this recipe contains dairy, eggs, and gluten, making it a delicious option for those who enjoy American cuisine.
With their sweet, creamy frosting and playful decorations, these cupcakes are versatile enough for parties, school events, or just a fun baking day at home. Plus, they offer a delightful balance of flavors and textures that everyone will love.
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Get ready to impress your guests with these spooky treats—try making your Spooky Monster Mini Cupcakes today!
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 vibrant orange cream cheese frosting and decorated with candy eyeballs and dried mango horns to create a fun and spooky monster look. Perfect for Halloween or any festive occasion, these mini cupcakes are sure to be a hit!
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, 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, packaged
- 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
- 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 24-cup mini 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 orange with a few drops of food coloring.
- 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.
- Add 2 candy eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.
Enjoy your spooky and delicious Monster Mini Cupcakes!