Bloodshot Peanut Butter Eyeballs Recipe

Name: Bloodshot Peanut Butter Eyeballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25-ounce) box dark chocolate cake mix; 1 1/3 cups chocolate milk; 1/2 cup canola oil; 3 eggs; 1 (3.4-ounce) box instant butterscotch pudding; 1 1/4 cups milk; 1/2 cup smooth peanut butter; 1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe); Red gel frosting; Plastic eyeballs

Servings: persons

1 (18.25-ounce) box dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs
1 (3.4-ounce) box instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe)
Red gel frosting
Plastic eyeballs

1
Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside.
2
In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds.
3
Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.
4
Use a ladle to fill each lined cupcake cup 2/3 full.
5
Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.
6
Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.
7
For filling combine pudding mix, milk, and peanut butter in a bowl.
8
Whisk for 2 minutes until smooth and thickened.
9
Refrigerate for 30 minutes.
10
Spoon filling into a pastry bag fitted with a medium plain tip.
11
Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each.
12
Spread 2 tablespoons frosting on each cupcake top.
13
Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins.
14
Place a plastic eyeball in the center of each cupcake.

1485

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18.25-ounce) box dark chocolate cake mix, 1 1/3 cups chocolate milk, 1/2 cup canola oil, 3 eggs, and more.

Yes, Bloodshot Peanut Butter Eyeballs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bloodshot Peanut Butter Eyeballs

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