Halloween Chocolate Cupcakes With Monster Peanut Butter Eyes Recipes

HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES

Halloween Chocolate Cupcakes with Monster Peanut Butter Eyes image

Chocolate cupcakes are turned into scary monsters with big eyes, perfect for Halloween. The eyes are made out of peanut butter and white chocolate - yum!

Provided by MarkSeabourne

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 3h5m

Yield 12

Number Of Ingredients 16

Ingredients

9 tablespoons unsweetened cocoa powder
5 tablespoons boiling water, or more if needed
¾ cup unsalted butter
¾ cup white sugar
2 tablespoons white sugar
1 cup all-purpose flour
2 teaspoons baking powder
3 eggs
1 teaspoon vanilla extract
4 cups confectioners' sugar
1 ¾ cups peanut butter
1 cup white chocolate chips
¼ cup butter
1 (1.5 ounce) tube red decorating gel
1 (16 ounce) package prepared chocolate frosting
1 (1.5 ounce) tube white decorating gel

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.

Nutrition Facts : Calories 889.7 calories, Carbohydrate 109.8 g, Cholesterol 84.8 mg, Fat 48.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.7 g, Sodium 499.6 mg, Sugar 92.5 g

MONSTER CHOCOLATE CUPCAKES FOR HALLOWEEN

Monster Chocolate Cupcakes for Halloween image

Who doesn't love a monster? After my kids watched the movie 'Monsters, Inc' they wanted me to make them monster cupcakes and I obliged...and now we make them every year, especially during Halloween.

Provided by gen_x

Categories Desserts Cakes Cupcake Recipes Holiday

Time 2h4m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup milk
1 tablespoon white vinegar
½ cup unsalted butter, at room temperature
10 tablespoons white sugar
2 teaspoons vanilla sugar
2 large eggs
¾ cup all-purpose flour
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
2 drops green food coloring
24 candy eyeballs

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 32.1 g, Cholesterol 82.9 mg, Fat 20 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 12.1 g, Sodium 133.4 mg, Sugar 20.9 g

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