Description

Create spooky and fun Monster Eye Cupcakes filled with edible goo that burst with flavor. Perfect for Halloween parties, these moist cupcakes are filled with a fruity jelly center, topped with vibrant colored frosting, and decorated with creepy monster eyes and edible blood drips for a memorable treat.

Ingredients

Units Scale

For the Cupcakes:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened (substitute with plant-based butter for dairy-free)
2 large eggs
1/2 cup buttermilk (or 1/2 cup milk + 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 food coloring recommended)

For the Edible Goo Filling:

1/2 cup fruit jelly or syrup (raspberry for red, lime for green, or lemon for yellow)
1-2 tbsp cornstarch (optional, to thicken)
Food coloring (optional, to intensify color)

For the Decoration:

12 ready-made monster eyes (available in cake decorating or candy stores)
Red edible gel or syrup (for blood drips)
Optional: Candy worms, edible glitter, or other spooky decorations

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Cream Butter and Sugar: In a large mixing bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. For extra fluffiness, beat until pale and airy.
Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, cocoa powder (if using), and salt.
Combine Batter: Gradually add dry ingredients to wet mixture, alternating with buttermilk, until just combined.
Bake Cupcakes: Spoon batter into muffin tin cups about 2/3 full. Bake 18-20 minutes until a toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Prepare Edible Goo Filling: Gently heat jelly or syrup in a small saucepan, stirring in 1-2 tablespoons cornstarch until thickened. Add food coloring if desired. Let cool slightly.
Hollow and Fill Cupcakes: Use a knife or cupcake corer to remove a 1-inch deep section from each cupcake center. Fill cavity with goo and replace cupcake top to seal.
Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla and 2 tablespoons milk or cream. Beat to fluffy smoothness. Add food coloring until desired shade is reached.
Assemble and Decorate: Frost cupcakes with colored frosting, creating a smooth, domed surface. Press a monster eye gently onto each cupcake.
Finishing Touches: Add red edible gel or syrup to create ‘blood’ drips around eyes for a creepy effect. Optionally decorate with candy worms, edible glitter, or other spooky decorations.

Notes

Use plant-based butter to make cupcakes dairy-free.
No buttermilk? Substitute with milk plus vinegar.
Use gel food coloring for the most vibrant frosting colors.
Avoid overfilling the cupcake center to prevent goo spillage.
Use a cookie scoop for evenly sized cupcakes.
Stir continuously when heating goo filling to prevent lumps.
Less is more with the ‘blood’ drips to keep presentation appealing.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg