Description
Eyeball Cupcakes are spooky and fun chocolate cupcakes topped with creamy vanilla buttercream frosting and decorated with candy eyeballs and bloody jelly piped to mimic blood vessels, perfect for Halloween or themed parties.
Ingredients
Scale
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- ¾ cup (63g) cocoa powder, natural unsweetened or dutch processed cocoa powder
- 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 Decorations
- 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 cupcake pan: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prepare for baking the cupcakes.
- Mix dry ingredients: In a mixing bowl, combine the all purpose flour, cocoa powder, instant coffee granules (if using), 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 one at a time, beating for 30 seconds after additions.
- Add liquids and dry ingredients: Add half of the buttermilk to the butter mixture and beat for about 20 seconds. Then add half of the dry ingredients and beat just until combined. Add the remaining buttermilk plus hot water, mix until liquid is mostly incorporated, then add the remaining dry ingredients and beat on low speed until fully combined.
- Fill cupcake liners and bake: Fill muffin liners half full with batter. Bake in the preheated oven for 19 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cupcakes cool completely before frosting.
- Make frosting: In a mixing bowl, beat butter and vanilla extract using an electric mixer until fluffy, about 1-2 minutes. Gradually add powdered sugar while mixing on low until combined. If desired, add red food coloring now for tint or leave plain. If frosting is too thick, add a dash of milk or heavy cream. For extra fluffiness, add 1/4 cup heavy whipping cream at the end and whip for 3-4 minutes.
- Prepare bloody jelly: In a small bowl, combine raspberry or strawberry seedless jam with red gel food coloring. Add 1 tsp water if needed to thin the mixture to a pipeable consistency.
- Assemble cupcakes: Spread a generous amount of frosting on each cooled cupcake. Place one large candy eyeball in the center of each frosted cupcake. Transfer the bloody jelly mixture to a piping bag fitted with a Wilton 4 tip or smaller. Pipe fake blood vessels coming out from the eyeball to create a spooky effect. Repeat for all cupcakes.
Notes
- Instant coffee granules enhance the chocolate flavor but can be omitted if desired.
- Use room temperature butter and eggs for smoother batter and frosting.
- If frosting is too thick, gradually add milk or cream to reach desired consistency.
- Wilton 4 piping tip creates fine blood vessel lines; smaller tips can be used for detail.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Store finished cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 210 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
