Horned Monster Mini Cupcakes

Unleash your creativity with these Spooky Monster Mini Cupcakes! Perfect for kids and adults alike, these vegetarian treats feature rich chocolate cupcakes topped with vibrant orange 'fur' and playful candy eyes. Ideal for Halloween or any festive gathering, they cater to those with gluten, dairy, and egg allergies.

These mini cupcakes boast a moist, chocolatey flavor paired with a creamy, tangy cream cheese frosting, making them a hit at any party. Use them for birthday celebrations, school events, or simply as a fun baking project with the family.

Packed with essential nutrients, these cupcakes are a guilt-free way to satisfy your sweet tooth. Easily accessible through EasyChef Pro, you can find this recipe along with a plethora of others, complete with a convenient shopping list feature to ensure you get the best price per serving.

Get ready to impress your guests with these fun and festive Spooky Monster Mini Cupcakes!

Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 14 minutes

Overview

These Monster Mini Cupcakes are perfect for kids, featuring chocolate cupcakes made from scratch and decorated with colorful 'fur' and candy eyes. They're a fun and creative treat for any occasion.

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) package cream cheese, softened
• 0.25 Cups (cup) unsalted butter, softened
• 1 Teaspoon (tsp) vanilla extract
• 1 Cups (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 softened 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. Mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl. 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 softened 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 0.5 inches 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 creative and delicious Monster Mini Cupcakes!