Description
Delightfully spooky and fun Monster Cupcakes are perfect for any themed party or Halloween celebration. These moist chocolate cupcakes are topped with creamy, orange-tinted buttercream frosting and decorated with playful candy eyes to bring out their monstrous charm.
Ingredients
Scale
Cupcakes
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter (softened)
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Frosting
- 1 cup butter (softened)
- 3-4 cups icing sugar, divided
- 2 teaspoons vanilla extract
- pinch salt
- 2-3 tablespoons milk or heavy cream
- Orange food dye
- Large and small candy eyes
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect baking temperature.
- Prepare Muffin Pan: Line your muffin pan with themed cupcake liners to add a festive touch and prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and white sugar together until light and fluffy, about 2 minutes. This step builds the cupcake’s tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the sifted dry ingredient mixture alternately with the milk, beating well after each addition. This creates a smooth, consistent batter. Fill each muffin cup about three-quarters full with the batter.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Frosting: For the frosting, beat the softened butter in a bowl and gradually add 2 cups of icing sugar. Stir in 2 tablespoons of heavy cream and the vanilla extract.
- Adjust Frosting Consistency and Color: Slowly add the remaining icing sugar 1/2 cup at a time until the desired thickness is achieved. Mix in orange food dye until you reach the preferred monster-inspired color.
- Pipe the Frosting: Transfer the frosting to a piping bag fitted with a Wilton 2D tip. Swirl the frosting onto the cooled cupcakes, starting from the center and moving outward, then inward and upward to create a textured look.
- Decorate with Candy Eyes: Place large and small candy eyes on the frosting to create playful monster faces, completing the spooky theme.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Adjust the amount of orange food dye to achieve your desired frosting color intensity.
- Use a toothpick test to avoid overbaking and keep cupcakes moist.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
