Candy Corn Horn Monster Mini Cupcakes

Get ready for a fun and festive treat with our Spooky Monster Mini Cupcakes! These vegetarian chocolate cupcakes are topped with a vibrant orange cream cheese frosting, creating a playful and spooky appearance perfect for Halloween or any celebration. With a rich chocolate flavor and a creamy texture, these mini cupcakes are sure to please both kids and adults. Please note that this recipe contains dairy, eggs, and gluten.

These cupcakes are versatile enough to be served at parties, school events, or as a fun family baking project. Plus, they offer a delightful balance of sweetness and creaminess, making them a crowd favorite.

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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 appearance. 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 milk
• 1 Tablespoon white vinegar
• 0.5 Cups unsalted butter
• 10 Tablespoons white sugar
• 2 Teaspoons vanilla sugar
• 2 Large eggs
• 0.75 Cups all-purpose flour
• 1 Tablespoon all-purpose flour
• 0.5 Cups unsweetened cocoa powder
• 0.5 Teaspoons baking powder
• 0.25 Teaspoons baking soda
• 1 Pinch salt, to taste
• 8 Ounces (oz) cream cheese, softened
• 0.25 Cups unsalted butter
• 1 Teaspoon vanilla extract
• 1 Cups 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 cups 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 of a cupcake 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. 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 spooky and delicious Monster Mini Cupcakes!