|

VeYeball Cupcakes Recipe

ByLily
Jump to Recipe· 4.9 from 30 reviews

If you’re looking for a fun, spooky treat that’s just as delicious as it is eye-catching, I’ve got you covered with my VeYeball Cupcakes Recipe. These chocolatey cupcakes topped with creepy candy eyeballs and ‘bloody’ jelly veins are perfect for Halloween parties, themed gatherings, or anytime you want to surprise and delight friends. Trust me, once you make these, you’ll find yourself craving the mix of rich chocolate and sweet, tangy raspberry jam—plus, they’re surprisingly easy to pull off even if you don’t usually bake fancy cupcakes!

🖤

Why This Recipe Works

  • Rich Chocolate Flavor: Using both cocoa powder and a touch of instant coffee enhances the deep chocolate notes without a coffee taste.
  • Perfectly Moist Cupcakes: Buttermilk and hot water keep the cupcakes tender and moist, so no dry bites here.
  • Fun & Festive Presentation: The candy eyeballs paired with the raspberry jelly “blood” make these cupcakes a showstopper at any gathering.
  • Customizable Frosting: The buttercream frosting is simple and can be tinted or flavored to suit your mood or party theme.
The image shows a close-up of six cupcakes on a black plate, each decorated to look like bloodshot eyes. Each cupcake has a dark base with a thick layer of smooth white frosting on top. Red icing is streaked across the frosting in thin, irregular lines resembling blood vessels. On top of each cupcake, there is a round, flat white candy designed like an eyeball with a black dot in the center. A woman's hand is placing one of these eyeball candies onto a cupcake. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in the VeYeball Cupcakes Recipe plays a role in creating those soft, chocolatey, and perfectly balanced cupcakes. I love that this recipe uses staple pantry items but ends with that wow-factor decoration. When you shop, pick the best quality cocoa powder you can find and fresh eggs for the most reliable results.

  • All purpose flour: The base of the cupcakes, providing structure.
  • Cocoa powder: Natural or dutch processed, adds richness and deep chocolate flavor.
  • Instant coffee granules: Optional but a genius hack to intensify chocolate taste without coffee flavor.
  • Baking soda & baking powder: Combining both ensures just the right lift and tenderness.
  • Salt: Balances sweetness and enhances flavors.
  • Unsalted butter: Room temperature butter creamily blends for smooth batter and frosting.
  • Granulated sugar: Sweetens and helps with cupcake texture.
  • Eggs: Bind ingredients and add moisture.
  • Buttermilk: Adds tang and moisture, reacts with baking soda for rise.
  • Hot tap water: Loosens batter, aiding in tenderness.
  • Vanilla extract: Flavor boost in frosting.
  • Powdered sugar: Sweet and smooth base for frosting.
  • Milk or heavy cream: Adjusts frosting consistency for perfect spreadability.
  • Raspberry or strawberry seedless jam: Creates the ‘bloody’ effect with vibrant flavor.
  • Red gel food coloring: Gives the jelly a vivid, realistic blood color.
  • Large candy eyeballs: The star decoration that brings these cupcakes to life.
  • Wilton 4 piping tip & piping bag: For piping on those creepy veins of jelly.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes your own, and the VeYeball Cupcakes Recipe is perfect for that. I like to add my own twist by mixing up the jam flavors or switching out the candy eyes for eyeball rings when I’m short on supplies. If you want to get adventurous, you can even tint the frosting in eerie colors before slathering it on.

  • Variation: Once, I swapped out raspberry jam for cherry preserves and it made the ‘blood’ taste even richer and a bit tangier—definitely worth trying if you love bold fruit flavors.
  • Dietary Modifications: If you want a dairy-free option, try coconut oil instead of butter, and use a plant-based milk with a splash of vinegar as your buttermilk substitute.
  • Seasonal Changes: Switching jam flavors based on the season (like peach or apricot in summer) gives a fun, fresh twist to this spooky cupcake.
  • Difficulty Levels: If you’re new to piping, you can skip the jelly veins and simply spread the jam around the eyeball for a messy ‘bloodshot’ effect that still looks awesome.

Step-by-Step: How I Make VeYeball Cupcakes Recipe

Step 1: Prep & Mix the Dry Ingredients

Start by preheating your oven to 350º F and lining your muffin pan with liners—this helps cupcakes pop out neatly later. In a medium bowl, sift together the flour, cocoa powder, instant coffee granules (if using), baking soda, baking powder, and salt. Sifting prevents lumps and ensures your cupcakes have a nice even crumb. I like to pause here and smell the cocoa—that’s a good sign you’re on track!

Step 2: Cream Butter & Sugar, Add Eggs

In a separate large bowl, beat the butter and granulated sugar with an electric mixer for about 2 minutes until it’s light, fluffy, and pale in color. This step aerates the mixture and helps create that tender crumb. Next, add the eggs one at a time, beating well after each addition so they incorporate perfectly. Remember, room temperature eggs blend best here—trust me, I once skipped this and ended up with a lumpy batter.

Step 3: Alternate Adding Dry Ingredients and Liquids

Start by mixing in half of the buttermilk with the butter and sugar mixture for about 20 seconds. Then add half of your dry ingredient mix and give it a gentle beat. Add the remaining buttermilk plus the hot water and quickly blend until the liquids are just combined, then fold in the rest of the dry ingredients on low speed. The batter will be thin—that’s exactly what you want for moist, fluffly cupcakes!

Step 4: Bake & Cool

Fill each muffin liner halfway to allow room for rising. Pop them into the oven and bake for 17-19 minutes. To test doneness, insert a toothpick—if a few moist crumbs stick, they’re done. Resist the urge to overbake; those extra minutes can dry cupcakes out fast! After baking, set your cupcakes on a cooling rack and be patient—the best cupcakes need to be completely cooled before frosting.

Step 5: Whip Up the Frosting

In a clean bowl, beat butter and vanilla extract until fluffy (about 1-2 minutes). Gradually sift in powdered sugar, mixing on low speed until combined. At this point, you can add food coloring if you want to customize your frosting’s color. If it gets too thick, add a splash of milk or heavy cream to loosen it up. For an extra light texture, whip in about 1/4 cup of heavy cream towards the end and beat for another 3-4 minutes. This frosting is so silky, it practically melts in your mouth.

Step 6: Assemble the Eyeballs

Mix the seedless raspberry or strawberry jam with red gel food coloring, and thin with 1 teaspoon of water if needed to create a paint-like consistency. Spread a generous layer of frosting on each cupcake, then place a large candy eyeball in the center. Load the colored jelly into a piping bag with a Wilton 4 tip. Pipe ‘bloody’ veins extending from the eyeball outwards, mimicking creepy bloodshot eyes. Feel free to get creative here—each cupcake can look a little different!

💡

Tips from My Kitchen

  • Always Use Room Temp Ingredients: I’ve learned that cold butter or eggs can cause the batter to curdle and affect texture—always plan a bit ahead to let them soften.
  • Don’t Overmix Your Batter: Over-beating after adding flour can cause dense cupcakes. Mix just until combined for best results.
  • Cool Completely Before Frosting: Frosting melts and slides off warm cupcakes, which is a big bummer. I usually wait at least 30 minutes.
  • Practice Piping the Veins First: To avoid mistakes on your ‘bloody’ veins, try piping on parchment paper first to get comfortable with the pressure and flow.

How to Serve VeYeball Cupcakes Recipe

A black tray holds eight cupcakes topped with a smooth white frosting layer, each decorated with a large round white candy eye with a black center placed in the middle. Red syrup is drizzled on the frosting in eight thin irregular strips radiating from each candy eye, creating a bloodshot eye effect. To the right of the tray, a silver knife rests on a white marbled surface with extra candy eyes and red syrup smears around it. The texture of the frosting is soft and slightly fluffy, while the syrup shines bright and wet, contrasting with the matte candy eyes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I stick to the candy eyeballs because they’re bold and instantly spooky, but sometimes I add edible glitter or a dusting of cocoa powder around the edges for a dusty, aged eyeball look. A few mini black sprinkles can double as tiny ‘spiders’ for an extra creepy vibe if you’re feeling playful!

Side Dishes

While these cupcakes stand strong on their own, I love serving them alongside a light fruit salad or a tangy citrus punch to balance all that chocolate and sweetness. For Halloween, a tall glass of cold milk never goes amiss!

Creative Ways to Present

For parties, I arrange the VeYeball Cupcakes Recipe on a platter lined with fake spider webs and plastic bugs for a dramatic ‘haunted eyeball nest.’ Another favorite of mine is using small mini pumpkin baskets as cupcake holders for an adorable, festive look kids adore.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover VeYeball Cupcakes in an airtight container at room temperature for up to two days. If your kitchen’s warm, refrigeration is better, but bring them back to room temp before serving to keep that frosting soft and dreamy.

Freezing

These cupcakes freeze really well! I freeze the cupcakes plain (no frosting) on a baking sheet, then transfer them to a freezer-safe bag. When ready to serve, thaw them completely and add fresh frosting and eyeball decorations. I’ve found that freezing with frosting leads to a slightly different texture, so this method keeps things perfect.

Reheating

Reheat frozen or refrigerated cupcakes gently in the microwave for 10-15 seconds if you want a warm bite, but be careful not to melt the frosting. For frosting you’ve added after thawing, no reheating needed—just enjoy as is!

FAQs

  1. Can I make the VeYeball Cupcakes Recipe without the coffee granules?

    Absolutely! The coffee granules are optional and only enhance the chocolate flavor slightly—they don’t make the cupcakes taste like coffee. If you prefer to skip them or don’t have any on hand, your cupcakes will still turn out deliciously chocolatey.

  2. What kind of candy eyeballs should I use?

    I like to use large, pre-made candy eyeballs available at baking stores or online, as they’re easy to apply and look super realistic. If you can’t find these, you could decorate with white chocolate discs with a small candy dot for the pupil, but the ready-to-use ones save time.

  3. Can I make the cupcakes gluten-free?

    You can try substituting the all-purpose flour with a gluten-free baking blend and add a binding agent like xanthan gum if your blend doesn’t include it. Keep in mind texture might vary, so test a small batch first to tweak baking time.

  4. How long can I store the frosted VeYeball Cupcakes?

    Once frosted, these cupcakes are best enjoyed within 2 days if stored in an airtight container at room temperature or refrigerated. The frosting holds up well but may soften if left out too long.

  5. Is there a tip for piping the bloody veins neatly?

    Practice piping on parchment paper first to get comfortable with the pressure and the flow of your jelly mixture. Also, keep the jelly as thin as possible without it running everywhere—adding just a tsp of water helps with smooth piping.

Final Thoughts

I honestly can’t get enough of the VeYeball Cupcakes Recipe—not just because they’re delicious, but because they bring so much fun to the kitchen and the party table. Whether you’re a beginner baker or a Halloween fanatic, these cupcakes offer a perfect blend of approachable baking and creative decorating. So, go ahead, grab those candy eyeballs, and surprise everyone with your spook-tacular baking skills—you’ll be thrilled with how simple and satisfying this recipe is!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

VeYeball Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Lily
  • Prep Time: 35 minutes
  • Cook Time: 19 minutes
  • Total Time: 54 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These spooky Eyeball Cupcakes are perfect for Halloween parties or any fun occasion. Moist chocolate cupcakes are topped with creamy vanilla buttercream frosting, large candy eyeballs, and a bloody jelly piping that mimics eerie blood vessels for a creepy yet delicious treat.

Ingredients

Chocolate Cupcakes

  • 2 cups (240g) all purpose flour
  • ¾ cup (63g) cocoa powder, natural unsweetened or dutch processed
  • 1 tsp instant coffee granules such as Folger’s, optional
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup (113g) unsalted butter, 1 stick, room temperature
  • 1 ½ cups (297g) granulated sugar
  • 2 large eggs
  • 1 cup (236ml) buttermilk
  • ½ cup (118ml) hot tap water

Frosting

  • 1 ½ 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

  • ½ cup raspberry or strawberry seedless jam
  • Red gel food coloring
  • Water, if needed
  • Large candy eyeballs
  • Wilton 4 piping tip
  • Piping bag

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prevent sticking and ensure easy removal.
  2. Mix dry ingredients: In a mixing bowl combine the all purpose flour, cocoa powder, instant coffee granules, baking soda, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a separate mixing bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and beat again for 30 seconds to incorporate.
  4. Combine wet and dry ingredients: Add half of the buttermilk to the butter mixture and beat for about 20 seconds. Add half of the dry ingredients and beat to combine. Add the remaining buttermilk and hot water, beat just until mixed in, then add the remaining dry ingredients and beat on low speed until combined. Be careful not to overmix.
  5. Fill and bake: Fill the muffin liners halfway with batter. Bake for 19 minutes at 350º F or until a toothpick inserted in the center comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting.
  6. Prepare frosting: In a mixing bowl, combine the butter and vanilla extract, beating with an electric mixer until fluffy, about 1-2 minutes. Gradually add the powdered sugar while mixing on low until fully incorporated. If the frosting is too thick, add a dash of milk or heavy cream. For extra fluffiness, add ¼ cup heavy whipping cream and whip for 3-4 minutes.
  7. Prepare bloody jelly: In a small bowl, combine the raspberry or strawberry jam with red gel food coloring. Add up to 1 tsp water if a thinner consistency is desired for piping.
  8. Assemble cupcakes: Spread a generous amount of frosting on each cooled cupcake. Place one large candy eyeball in the center. Transfer the bloody jelly to a piping bag fitted with a Wilton 4 tip (or smaller). Pipe fake blood vessels radiating from the eyeball to create a creepy eye effect. Repeat with remaining cupcakes.

Notes

  • Using instant coffee granules enhances the chocolate flavor but is optional.
  • If frosting is too thick, add a small amount of milk or heavy cream to reach desired consistency.
  • For best results, allow cupcakes to cool fully before frosting to prevent melting.
  • You can substitute seedless jam with jelly if preferred, but seedless gives a more realistic blood vessel look.
  • Use gel food coloring for vivid, bright red color in the bloody jelly without altering consistency.
  • The Wilton 4 piping tip creates fine lines suitable for blood vessel detail; smaller tips can be used for finer work.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star