Monster Chocolate Cupcakes For Halloween Recipe

Name: Monster Chocolate Cupcakes For Halloween
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cupcakes:; 1/2 cup milk; 1 tablespoon white vinegar; 1/2 cup unsalted butter, at room temperature; 10 tablespoons white sugar; 2 teaspoons vanilla sugar; 2 large eggs; 3/4 cup all-purpose flour; 1 tablespoon all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 pinch salt; Cream Cheese Frosting:; 1 (8 ounce) package cream cheese, softened; 1/4 cup unsalted butter, at room temperature; 1 teaspoon vanilla extract; 1 cup confectioners' sugar, sifted; 2 drops green food coloring; 24 candy eyeballs

Servings: persons

Chocolate Cupcakes:
1/2 cup milk
1 tablespoon white vinegar
1/2 cup unsalted butter, at room temperature
10 tablespoons white sugar
2 teaspoons vanilla sugar
2 large eggs
3/4 cup all-purpose flour
1 tablespoon all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
2 drops green food coloring
24 candy eyeballs

1
Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3
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.
4
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.
5
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.
6
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.
7
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.

951

kcal

Calories

Fat

118

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: Chocolate Cupcakes:, 1/2 cup milk, 1 tablespoon white vinegar, 1/2 cup unsalted butter, at room temperature, and more.

Yes, Monster Chocolate Cupcakes For Halloween 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!

Monster Chocolate Cupcakes For Halloween

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions