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
Scale
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
- Preheat and prepare pan: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prevent sticking and ensure easy removal.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
