Halloween Chocolate Cupcakes With Monster Peanut Bu

Name: Halloween Chocolate Cupcakes With Monster Peanut Butter Eyes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cupcakes:; 9 tablespoons unsweetened cocoa powder; 5 tablespoons boiling water, or more if needed; 3/4 cup unsalted butter; 3/4 cup white sugar; 2 tablespoons white sugar; 1 cup all-purpose flour; 2 teaspoons baking powder; 3 eggs; 1 teaspoon vanilla extract; Peanut Butter Eyes:; 4 cups confectioners' sugar; 1 3/4 cups peanut butter; 1 cup white chocolate chips; 1/4 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

Servings: persons

Chocolate Cupcakes:
9 tablespoons unsweetened cocoa powder
5 tablespoons boiling water, or more if needed
3/4 cup unsalted butter
3/4 cup white sugar
2 tablespoons white sugar
1 cup all-purpose flour
2 teaspoons baking powder
3 eggs
1 teaspoon vanilla extract
Peanut Butter Eyes:
4 cups confectioners' sugar
1 3/4 cups peanut butter
1 cup white chocolate chips
1/4 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

1
Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
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.
3
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.
4
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.
5
Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
6
Line a baking sheet with baking parchment.
7
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.
8
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.
9
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.
10
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.
11
Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.

2806

kcal

Calories

151

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Chocolate Cupcakes:, 9 tablespoons unsweetened cocoa powder, 5 tablespoons boiling water, or more if needed, 3/4 cup unsalted butter, and more.

Yes, Halloween Chocolate Cupcakes With Monster Peanut Butter Eyes 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.

That's it — enjoy your meal!

Halloween Chocolate Cupcakes With Monster Peanut Butter Eyes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions