Easy Chocolate Monster Cupcakes Food

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

EASY CHOCOLATE MONSTER CUPCAKES

Steps:

• Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners. Set aside.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, until combined.
• Add the buttermilk, water, and oil. Whisk until well-combined. Stir in the egg and vanilla, and whisk until smooth.
• Use a cookie scoop to divide the batter between the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, until a cake tester inserted into the center of each cupcake comes out with only a few crumbs.
• Remove from the oven, and let cool for at least 5 minutes in the pan, before transferring to a baking rack to cool completely. Be sure the cupcakes are at room-temperature before decorating.
• Using an standup mixer fitted with the paddle attachment, or a hand-held electric mixer, cream the butter on medium-high speed until light and fluffy, a full 2 minutes.
• Turn the mixer down to low, add 2 cups sugar, the milk, and vanilla, and beat together until smooth and fluffy. Add more confectioners sugar until the frosting reaches your desired consistency, preferably that it's stiff enough to easily hold its shape once piped onto the cupcakes.
• Add food coloring, as desired, and mix until the frosting reaches your preferred color(s).
• Scoop the frosting into a piping bag fitted with a star tip, and starting in the center of each (cooled) cupcake, and working in a loose spiral, pipe on the monster "fur." Top with candy eyes. Best enjoyed the day of.

EASY MONSTER CUPCAKES

Steps:

• Line cupcake pan with liners.
• Make cupcakes per directions on box.
• Cool cupcakes completely.
• Stir frosting as per instructions on box.
• Put frosting on top of cupcake roughly in the shape of a skull (see photo) leaving part of the cupcake exposed.
• Decorate with candies. (see photos).
• Melt chocolate chips in a small microwave safe bowl for about 20 seconds. This depends on your microwave.
• Don't over melt. Just do it until the chips are soft with some solid left in the center of the chip. Stir and the rest will melt. Add more time if needed, but do it slowly, about 10 seconds at a time.
• Dip a tooth pick into the chocolate chip and dot the Skittles (or whatever candy you use for the eyes). The chocolate serves as the pupil of your monters' eyes. Please make sure the "s" stamped on the Skittles is facing down and the blank side is facing up.

MONSTER MINI CUPCAKES

Steps:

• Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.
• 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.
• 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.
• 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.
• 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 orange with a few drops of food coloring.
• Place orange 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 orange '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. Cut dried mango into small strips and arrange into the frosting as 'horns'.

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners.
• Whisk dry ingredients in medium bowl until combined.
• Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms.
• Add the hot water and stir well.
• Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.