Description
Monster Eye Cupcakes with Edible Goo are a spooky and fun Halloween treat featuring moist cupcakes filled with colorful edible goo, topped with vibrant frosting and creepy monster eyes. Perfect for parties or festive celebrations, these cupcakes combine playful decoration with delicious flavors, creating a delightfully eerie dessert everyone will love.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (substitution: plant-based butter for dairy-free)
- 2 large eggs
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar as a substitute)
- 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 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 (from cake decorating or candy stores)
- Red edible gel or syrup (for blood drips)
- Optional: Candy worms, edible glitter, or other spooky decorations
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to get ready for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. For extra fluffiness, beat until the mixture is pale and airy.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together flour, baking powder, cocoa powder (if using), and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined to avoid overmixing.
- Bake the Cupcakes: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled. Using a cookie scoop helps achieve evenly sized cupcakes.
- Prepare Edible Goo Filling: Gently heat the fruit jelly or syrup in a small saucepan over low heat. Stir continuously while adding 1-2 tablespoons of cornstarch to thicken the mixture to a gooey consistency. Add food coloring if desired for stronger color. Let it cool slightly before use to avoid melting the cupcakes.
- Hollow Out and Fill Cupcakes: After cupcakes have cooled, use a small knife or cupcake corer to remove about a 1-inch deep section from the center of each cupcake. Fill this cavity with the edible goo filling and carefully replace the cut-out top piece to seal the filling inside. Avoid overfilling to prevent spillage.
- Make the Frosting: Beat softened butter in a large bowl until creamy. Gradually add sifted powdered sugar one cup at a time, mixing well after each addition. Add vanilla extract and 2 tablespoons of milk or cream, then beat until fluffy and smooth. Incorporate your chosen gel food coloring to achieve vibrant hues for the frosting.
- Assemble and Decorate: Frost each filled cupcake with the colored frosting, creating a smooth, slightly domed surface. Gently press a ready-made monster eye on top of each cupcake, ensuring it sticks securely into the frosting. Use various colored eyes for fun variety.
- Add Finishing Touches: Use red edible gel or syrup to create dripping “blood” effects around each monster eye and down the sides of the cupcakes to enhance the spooky vibe. Optionally, add candy worms, edible glitter, or other Halloween-themed decorations around the eyes for extra eerie details. Use sparingly for best visual impact.
Notes
- For a dairy-free version, substitute unsalted butter with plant-based butter in both cupcakes and frosting.
- If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar and let it sit for 5 minutes before using.
- Gel food coloring gives a richer and more vibrant color to frosting compared to liquid food coloring.
- Use a cupcake corer or small knife carefully to hollow out cupcakes without cracking the sides.
- Heat the edible goo filling gently and stir continuously to avoid lumps when thickening with cornstarch.
- Do not overfill cupcake centers with goo to prevent spillage when replacing the tops.
- Store assembled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate if your kitchen is warm.
- Use red edible gel sparingly to keep the decoration spooky but not overwhelming.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
