Monster Cupcakes Recipe

Name: Monster Cupcakes Recipe | Recipes
Prep time: 57 min
Total time: 83 min
Yield: 36 cupcakes
Ingredients: 6 1/2 cups homemade vanilla frosting or about 4 cans (16 oz./480 g each) ready-to-spread vanilla frosting (1 L plus 625 mL); 16 drops green food colouring; 3/4 cup chocolate sprinkles (175 mL); 72 candy eyes (purchased or homemade); 1/2 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (125 mL); 1 tsp red sprinkles (5 mL); 2 cups sugar (500 mL); 1 3/4 cups all-purpose flour (425 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 1/2 tsps baking powder (7 mL); 1 1/2 tsps baking soda (7 mL); 1 tsp salt (5 mL); 2 eggs; 1 cup milk (250 mL); 1/2 cup vegetable oil (125 mL); 2 tsps vanilla extract (10 mL); 1 cup boiling water (250 mL); 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)

Details

Timing
Timing
Total:
Bake:: 26 Min.
Prep:: 57 Min.
Skill Level:: Beginner
Yields:: 36 cupcakes

Get into the Halloween spirit by creating a batch of Monster Cupcakes. This chocolate cupcake recipe is so easy, you can get your little monsters involved.

Ingredients & Directions

Prep Time: 57 minutes
Bake Time: 26 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

6 1/2 cups

homemade vanilla frosting or about 4 cans (16 oz./480 g each) ready-to-spread vanilla frosting (1 L plus 625 mL)
16 drops

green food colouring
3/4 cup

chocolate sprinkles (175 mL)
72

candy eyes (purchased or homemade)
1/2 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (125 mL)
1 tsp

red sprinkles (5 mL)
HERSHEY'S “Especially Dark” Chocolate Cupcakes:
2 cups

sugar (500 mL)
1 3/4 cups

all-purpose flour (425 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 1/2 tsps

baking powder (7 mL)
1 1/2 tsps

baking soda (7 mL)
1 tsp

salt (5 mL)
2

eggs
1 cup

milk (250 mL)
1/2 cup

vegetable oil (125 mL)
2 tsps

vanilla extract (10 mL)
1 cup

boiling water (250 mL)
1 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)

Key Ingredients

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

(3) Muffin Tins

Foil or Paper Baking Cups

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Piping Bag

Prepare HERSHEY'S “Especially Dark” Chocolate Cupcakes (recipe follows); cool completely. Tint vanilla frosting to desired shade of green.

Spoon or pipe about 3 tbsps (45 mL) frosting on top of each cupcake. Flatten top of frosting and edge off sides with knife or spatula.

Cover top of each cupcake with chocolate sprinkles. Position candy eyes on side of green frosting; add chocolate chip "bolts" to the side and design scar with red sprinkles or thin frosting. Use similar techniques to design a Monster bride, if desired. Carefully remove cupcake papers, if desired and place on serving plate.

HERSHEY'S “Especially Dark” Chocolate Cupcakes:

Heat oven to 350°F (180°C). Line 36 muffin cups (2-1/2 inches (6.5 cm) in diameter) with foil or paper baking cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 tsp/5 mL) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.