Chocolate Cupcakes For Monster Cupcakes Recipes

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

THE MOST AMAZING CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
• Fill each cupcake 2/3 full.
• Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
• Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
• Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

EASY CHOCOLATE MONSTER CUPCAKES

Steps:

• Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. Set aside.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, until combined.
• Add the buttermilk, water, and oil. Whisk until well-combined. Stir in the egg and vanilla, and whisk until smooth.
• Use a cookie scoop to divide the batter between the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, until a cake tester inserted into the center of each cupcake comes out with only a few crumbs.
• Remove from the oven, and let cool for at least 5 minutes in the pan, before transferring to a baking rack to cool completely. Be sure the cupcakes are at room-temperature before decorating.
• Using an standup mixer fitted with the paddle attachment, or a hand-held electric mixer, cream the butter on medium-high speed until light and fluffy, a full 2 minutes.
• Turn the mixer down to low, add 2 cups sugar, the milk, and vanilla, and beat together until smooth and fluffy. Add more confectioners sugar until the frosting reaches your desired consistency, preferably that it's stiff enough to easily hold its shape once piped onto the cupcakes.
• Add food coloring, as desired, and mix until the frosting reaches your preferred color(s).
• Scoop the frosting into a piping bag fitted with a star tip, and starting in the center of each (cooled) cupcake, and working in a loose spiral, pipe on the monster "fur." Top with candy eyes. Best enjoyed the day of.

CHOCOLATE CUPCAKES FOR MONSTER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
• Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks.

HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
• Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour.
• Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
• Line a baking sheet with baking parchment.
• Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill mixture or moisten hands if it starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes.
• Place white chocolate in top of a double boiler over simmering water. Stir continuously, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Remove the eyes from the freezer and individually pick them up with a toothpick. Dip balls into melted chocolate leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and put back on the parchment lined baking sheet.
• 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.
• Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.

SCARY MONSTER CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each color frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster's fur.
• Decorate each cupcake as desired using candy eyeballs and decorating gel.

MONSTER CHOCOLATE CUPCAKES FOR HALLOWEEN

Steps:

• Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until 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 of 1 cupcake comes back 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.
• Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting green with a few drops of food coloring.
• Place green 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 bag to form green 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur. Add 2 eyes to each cupcake.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

MONSTER MOUTH CUPCAKES

Steps:

• Cut the red fruit leather rolls into twenty-four 2 1/2-inch lengths. Slightly overlap 2 pieces lengthwise, pressing to adhere; repeat with the remaining pieces.
• Spread a thin coat of vanilla frosting on each cupcake. Place a red fruit leather rectangle on top of each cupcake, trimming any overhang with kitchen shears.
• Cut big fangs from a marshmallow with shears, then halve mini marshmallows on the diagonal to make mini fangs. Dab some vanilla frosting on the sticky cut sides and arrange on the fruit leather for the fangs.
• Fill a piping bag fitted with a small star tip (#17) with dark chocolate frosting. Pipe frosting around the mouth as the fur.

MONSTER PARTY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups, about two-thirds full. Bake 16 to 19 minutes or until cupcakes spring back when touched in center. Cool in pans 10 minutes; transfer to cooling rack to cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with about 2 teaspoons sprinkles.
• Frost cupcakes; top with about 1 tablespoon cereal per cupcake.