Description
Create spooky and delicious Monster Eye Cupcakes filled with edible goo, perfect for Halloween celebrations. These moist cupcakes are baked, hollowed out for a gooey fruit jelly center, topped with vibrant colored frosting, and decorated with edible monster eyes and creepy red gel for a fun and festive treat.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (substitute plant-based butter for dairy-free)
- 2 large eggs
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar)
- 2 tbsp cocoa powder (optional, for chocolate cupcakes)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Black, deep purple, or green food coloring (gel preferred)
For the Edible Goo Filling:
- 1/2 cup fruit jelly or syrup (raspberry, lime, or lemon)
- 1-2 tbsp cornstarch (optional, for thickening)
- Food coloring (optional, to intensify color)
For the Decoration:
- 12 ready-made monster eyes
- Red edible gel or syrup (for blood drips)
- Optional: Candy worms, edible glitter, or other spooky decorations
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, cocoa powder (if using), and salt.
- Combine Wet and Dry: Gradually add dry ingredients to wet mixture alternating with buttermilk until just combined.
- Bake Cupcakes: Spoon batter into muffin cups about 2/3 full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan then transfer to wire rack.
- Prepare Edible Goo Filling: Gently heat fruit jelly or syrup in a small saucepan. Stir in cornstarch if using, until gooey. Add food coloring if desired and let cool slightly.
- Hollow and Fill Cupcakes: Using a knife or corer, remove 1-inch center from cooled cupcakes. Fill cavity with edible goo, then replace the top part to seal.
- Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then vanilla and 2 tbsp milk or cream. Beat until smooth and fluffy. Add food coloring until desired shade.
- Assemble and Decorate: Frost cupcakes with colored frosting creating a smooth dome. Press one monster eye on top of each.
- Add Finishing Touches: Use red edible gel or syrup to create blood drips around monster eye and cupcake sides. Optionally add candy worms, edible glitter, or other decorations.
Notes
- Substitute plant-based butter to make cupcakes dairy-free.
- If no buttermilk, use milk with vinegar to mimic the tang.
- Use gel food coloring for more vibrant frosting colors.
- Be careful not to overfill cupcake centers to prevent goo spill.
- Use a cookie scoop for evenly sized cupcakes.
- Stir edible goo continuously while heating to avoid lumps.
- Less is more with blood drips to keep decoration spooky but neat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
