Halloween Chocolate Cupcakes With Monster Peanut Butter Eyes Food

MONSTER CHOCOLATE CUPCAKES FOR HALLOWEEN

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 12-cup 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 green with a few drops of food coloring.
• 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.

HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES

Steps:

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

HALLOWEEN CHOCOLATE CUPCAKES WITH MONSTER PEANUT BUTTER EYES RECIPE

Steps:

• Preheat oven to 200 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
• Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding 1 tablespoon of water 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.
• 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.
• 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.
• Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes.
• Line a baking sheet with baking parchment.
• 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.
• 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.
• 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.
• 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.
• Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.