Go Back
–+ servings
Thrifty Mom Media

Evil Eye Cupcakes

Fun Halloween Cupcakes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 dozen
Course: treats
Cuisine: American
Ingredients Method

Ingredients
  

  • Chocolate Cupcakes
  • Cupcake Ingredients:
  • 1 3/4 C Flour
  • 2 C Sugar
  • 1 C Cocoa
  • 1 1/2 TSP Baking Soda
  • 1 1/2 TSP Baking Powder
  • 1 TSP Salt
  • 2 Eggs
  • 1 C Whole Milk
  • 1/2 C Oil
  • 2 TSP Vanilla
  • 1 C Boiling Water

Method
 

  1. Cupcake Directions:
  2. -Preheat oven to 350 degrees.
  3. -Line the cupcake tins with paper liners.
  4. -Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
  5. -In a separate bowl add the eggs, whole milk, oil, and vanilla.
  6. -Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
  7. -Mix all together until fully incorporated.
  8. -Beat for 3 minutes on medium.
  9. -Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
  10. -The batter may be a little runny.
  11. -Scoop batter into cupcake lined cups until 3/4s filled.
  12. -Bake at 350 degrees for 20-25 minutes.
  13. -Remove from oven and allow to cool for 10 minutes.
  14. -Take out of the cupcake pan placing on a wire rack until completely cooled.
  15. Vanilla Frosting
  16. Frosting Ingredients:
  17. C soft unsalted butter
  18. + C powder sugar
  19. TBSP heavy whipping cream
  20. Frosting Directions:
  21. -Cream the butter and powder sugar until it looks light and creamy.
  22. -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  23. -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  24. - Add more powder sugar 1/2 C at a time.... mix well.
  25. -Test to make sure that the frosting can make and hold a stiff peak.
  26. -If ready scoop the frosting into a pastry bag with a star tip.
  27. -Twist the open end of the pastry bag to push the frosting to the tip.
  28. -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  29. -Save the remaining frosting to use in the Evil Eye.
  30. Vanilla Frosting
  31. Frosting Directions:
  32. -Cream the butter and powder sugar until it looks light and creamy.
  33. -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  34. -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  35. - Add more powder sugar 1/2 C at a time.... mix well.
  36. -Test to make sure that the frosting can make and hold a stiff peak.
  37. -If ready scoop the frosting into a pastry bag with a star tip.
  38. -Twist the open end of the pastry bag to push the frosting to the tip.
  39. -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  40. -Save the remaining frosting to use in the Evil Eye.
  41. Evil Eye:
  42. Ingredients:
  43. Sugar Sprinkled Gummy Candy circles in variety of colors/flavors
  44. Pastry bag with medium tip filled with red frosting.
  45. Frosting bag filled with black frosting
  46. Directions:
  47. -Place the gummy circle in the center of the flat frosted cupcake.
  48. -Place the candy eye in the center of the candy gummy circle.
  49. -Put one drop of black frosting inside of the inner circle of the gummy candy.
  50. -Put one drop of white frosting next to the black dot inside of the inner circle of the gummy candy.
  51. -Make red squiggly lines around the gummy circle to look like bloodshot eyes;

Tried this recipe?

Let us know how it was!