Description
These Monster Cupcakes are a fun and festive treat perfect for parties or Halloween. Moist chocolate cupcakes are topped with creamy, orange-tinted frosting and decorated with playful candy eyes to create adorable monster faces. Easy to bake and decorate, they are sure to delight kids and adults alike.
Ingredients
Scale
Cupcake Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Frosting Ingredients
- 1 cup butter, softened
- 3-4 cups icing sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 2-3 tablespoons milk or heavy cream
- Orange food dye
- Large and small candy eyes
Instructions
- Preheat the oven: Set your oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s hot enough for baking the cupcakes.
- Prepare the muffin pan: Line a muffin tin with themed cupcake liners to prevent sticking and for easy cleanup.
- Sift dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, unsweetened cocoa powder, and salt. This aerates and combines them evenly; set aside.
- Cream butter and sugar: In another large bowl, beat softened butter and white sugar together until the mixture is light and fluffy, about 2 minutes. This helps incorporate air for a lighter cupcake.
- Add eggs and vanilla: Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and milk to the creamed mixture, starting and ending with flour. Beat well after each addition to create a smooth batter.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the cupcakes: Place the pan in the preheated oven and bake for 15 to 18 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean when done.
- Prepare frosting: In a bowl, beat softened butter until creamy. Gradually add 2 cups of icing sugar, then add 2 tablespoons of heavy cream and vanilla extract. Continue adding remaining icing sugar 1/2 cup at a time until desired consistency is reached. Mix in orange food dye until the frosting is a vibrant orange color.
- Pipe the frosting: Transfer the frosting into a piping bag fitted with a 2D Wilton tip. Starting from the center of each cooled cupcake, swirl the frosting outward, then back inward and upward to create a textured, monster-like swirl.
- Decorate cupcakes: Garnish each frosted cupcake with large and small candy eyes to create monster faces, adding a playful and spooky touch.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and frosting.
- To make cupcakes extra moist, do not overmix the batter once wet and dry ingredients are combined.
- If you prefer a stronger orange color, gradually add more food dye, but avoid adding too much liquid.
- Use a toothpick to check cupcake doneness to avoid overbaking and drying out the cake.
- Frost cupcakes once they have fully cooled to prevent melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
