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Monster Cupcakes Recipe


26 Min.
57 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 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 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
  • 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)


Equipment Needed 
oven Oven
muffin tins (3) Muffin Tins
foil or paper baking cups Foil or Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
piping bag 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:

  1. 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.
  2. 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.
  3. 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.