Let’s get this out there: I hate being scared. In fact, one of the first things I told my now-husband when we started dating was that I am NOT one of those girls who thinks it’s really funny and cute when someone hides and jumps out at her...and that if he ever tried it, he’d probably end up getting seriously injured by my reactionary flailing arms and legs.
I won’t do haunted houses. And I’d be content if another horror movie was never made. Even the show "Lost" would get me so worked up--with its creepy music and suspenseful moments--that I’d often have sore thigh muscles the next day, having sat through an entire episode with most of the muscles in my body tensed.
I’m not joking. I hate being scared.
And that’s why I offer you friendly monsters today. Even though these monsters have spikes for hair, those crossed eyes let you know that you could probably outrun them in a foot race if it came down to it.
These chocolate monster cupcakes are super easy to make and decorate for any kid-centric Halloween function you may have coming up. Plus, they contain a filling of “monster guts” made of raspberry jam that will be sure to surprise your little ones. But even if your kids are like me and would rather dress up as a monkey than a mummy, they’ll love these cupcakes!
Friendly Monster Chocolate Cupcakes with Monster Guts Filling
By Liz Berget of Carpé Season
1½ cups unsweetened cocoa powder
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup seeded raspberry jam
1 (16-oz.) can vanilla frosting or your favorite buttercream frosting
70 drops blue food coloring*
20 drops green food coloring*
60 mini marshmallows
1 small tube black decorator writing gel
2 cups candy corn
1. Heat oven to 350°F. Line 30 muffin cups with foil liners. Spray spaces between muffin cups with cooking spray. Whisk cocoa, flour, baking powder and salt in medium bowl.
2. Beat butter and sugar in large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with sour cream, beginning and ending with flour mixture.
3. Spoon batter into muffin cups, filling each slightly more than half full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on wire rack. Remove from pan; cool completely.
4. Using paring knife, cut ¾-inch-deep cone from top of each cupcake, being careful not to cut through bottom of the cupcake. Remove cone with knife. Cut bottom third off each removed cone and discard. Fill the hole with scant tablespoon of jam. Place remaining part of the piece you removed back in the hole.
5. Combine frosting with blue and green food coloring to desired color saturation. Draw eyeball on each mini marshmallow with decorator writing gel. Spread frosting over filled cupcakes. Carefully place marshmallows onto frosting, pushing until they stick. Place candy corn on top of cupcakes, pointy side up. Store in covered container at room temperature 2 to 3 days, or store longer in refrigerator.
TIP *Use more or less food coloring, depending on desired color.