These adorable monster cupcakes are perfect Halloween treats or for birthday parties. Moist and tender dark chocolate cupcakes, topped with a fun, colourful frosting and beady little eyes.
113gunsalted butter, melted (½ cup / 4oz / 1 stick)
½cupwhite granulated sugar(100g / 3 ½oz)
½cupbrown sugar, packed (100g / 3 ½oz)
2large eggs, room temp
2teaspoonsvanilla extract
¾cupbuttermilk(180ml)
FOR THE WHIPPED WHITE CHOCOLATE FROSTING:
226gunsalted butter, softened (2 sticks / 1 cup)
325gicing (powdered) sugar, sifted (2 ½ cups / 11 ½oz)
180gwhite chocolate(1 cup / 6 ½oz)
2tablespoonsmilk
1teaspoonvanilla extract
Gel food colouring
Candy eyes
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine. Set aside.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
Fill the cupcake cases only to about ⅔ full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven halfway through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a cooling rack.
FOR THE WHIPPED WHITE CHOCOLATE BUTTERCREAM
Microwave the white chocolate in 30-second increments, stirring well between each, until just melted. Set aside and allow to cool.
Beat together the butter and sugar until very light and fluffy, scraping the sides of the bowl as necessary. Don't skimp on this part - mix for a good 5-6 minutes.
Add the milk and vanilla and beat until fully incorporated
Add the melted and cooled chocolate, then beat on medium-high for around 3 minutes. It should be smooth and creamy.
Divide into 3 or 4 bowls and colour each to desired colours.
Spread or use a piping bag and piping tips to pipe the frosting onto the cupcakes.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scalesare relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary and often thermostats aren't accurate. It's handy to keep an oven thermometer inside your oven to ensure the right temperature. Check these cupcakes 2-3 minutes before the recipe suggests.
I used a grass tip and open star tip to make my monster's fur designs.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.