Description
Delightfully spooky Eyeball Cupcakes featuring rich chocolate cupcakes topped with creamy vanilla buttercream and decorated with large candy eyeballs and a bloody jelly effect for a fun and creepy dessert perfect for Halloween or themed parties.
Ingredients
Scale
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- 3/4 cup (63g) cocoa powder, natural unsweetened or dutch processed
- 1 tsp instant coffee granules such as Folger’s, optional
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup (113g) unsalted butter, 1 stick, room temperature
- 1 1/2 cups (297g) granulated sugar
- 2 large eggs
- 1 cup (236ml) buttermilk
- 1/2 cup (118ml) hot tap water
Frosting
- 1 1/2 cups (339g) unsalted butter, 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Bloody Jelly Decoration
- 1/2 cup raspberry or strawberry seedless jam
- Red gel food coloring
- Water, if needed
- Large candy eyeballs
- Wilton 4 piping tip
- Piping bag
Instructions
- Preheat and Prep Muffin Pan: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prepare for baking the cupcakes.
- Combine Dry Ingredients: In a mixing bowl, combine the all purpose flour, cocoa powder, instant coffee granules, baking soda, baking powder, and salt. Set aside this dry mix.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and granulated sugar with an electric mixer for about 2 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition for about 30 seconds.
- Add Wet and Dry Ingredients Alternately: Add half of the buttermilk and beat for about 20 seconds. Then add half of the dry ingredients and beat briefly. Next, add the remaining buttermilk plus the hot tap water and beat just until combined. Finally, add the remaining dry ingredients and mix on low speed until just combined.
- Fill Cupcake Liners and Bake: Fill muffin liners halfway with batter. Bake in the preheated oven for 19 minutes at 350º F or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat unsalted butter with vanilla extract for 1-2 minutes until fluffy. Gradually add powdered sugar, mixing on low speed until fully combined. If frosting thickens too much, add a dash of milk or heavy cream. For extra fluffiness, add 1/4 cup heavy whipping cream with the last sugar addition and whip for 3-4 minutes.
- Make Bloody Jelly: In a small bowl, mix raspberry or strawberry jam with red gel food coloring. Add 1 teaspoon water if needed to thin it out to a piping consistency.
- Assemble Cupcakes: Generously spread frosting on each cooled cupcake. Place one large candy eyeball in the center on top of the frosting.
- Pipe Blood Vessels: Transfer the bloody jelly mixture to a piping bag fitted with a Wilton 4 tip or smaller. Pipe vein-like blood vessels radiating from the eyeball over the frosting for the spooky effect. Repeat on all cupcakes.
Notes
- Instant coffee granules enhance chocolate flavor but can be omitted if desired.
- Use room temperature ingredients for smoother batter and frosting consistency.
- If frosting is too thick, a splash of milk or heavy cream will help achieve the right texture.
- Adjust the amount of powdered sugar in frosting to taste.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Wilton piping tips come in different sizes; 4 or smaller works best for fine blood vessel details.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
