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+ servings

Evil Eye Cupcakes

Thrifty Mom Media
Fun Halloween Cupcakes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course treats
Cuisine American
Servings 1 dozen

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

Instructions
 

  • Cupcake Directions:
  • -Preheat oven to 350 degrees.
  • -Line the cupcake tins with paper liners.
  • -Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
  • -In a separate bowl add the eggs, whole milk, oil, and vanilla.
  • -Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
  • -Mix all together until fully incorporated.
  • -Beat for 3 minutes on medium.
  • -Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
  • -The batter may be a little runny.
  • -Scoop batter into cupcake lined cups until 3/4s filled.
  • -Bake at 350 degrees for 20-25 minutes.
  • -Remove from oven and allow to cool for 10 minutes.
  • -Take out of the cupcake pan placing on a wire rack until completely cooled.
  • Vanilla Frosting
  • Frosting Ingredients:
  • C soft unsalted butter
  • + C powder sugar
  • TBSP heavy whipping cream
  • Frosting Directions:
  • -Cream the butter and powder sugar until it looks light and creamy.
  • -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  • -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....
  • - Add more powder sugar 1/2 C at a time.... mix well.
  • -Test to make sure that the frosting can make and hold a stiff peak.
  • -If ready scoop the frosting into a pastry bag with a star tip.
  • -Twist the open end of the pastry bag to push the frosting to the tip.
  • -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  • -Save the remaining frosting to use in the Evil Eye.
  • Vanilla Frosting
  • Frosting Directions:
  • -Cream the butter and powder sugar until it looks light and creamy.
  • -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  • -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....
  • - Add more powder sugar 1/2 C at a time.... mix well.
  • -Test to make sure that the frosting can make and hold a stiff peak.
  • -If ready scoop the frosting into a pastry bag with a star tip.
  • -Twist the open end of the pastry bag to push the frosting to the tip.
  • -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  • -Save the remaining frosting to use in the Evil Eye.
  • Evil Eye:
  • Ingredients:
  • Sugar Sprinkled Gummy Candy circles in variety of colors/flavors
  • Pastry bag with medium tip filled with red frosting.
  • Frosting bag filled with black frosting
  • Directions:
  • -Place the gummy circle in the center of the flat frosted cupcake.
  • -Place the candy eye in the center of the candy gummy circle.
  • -Put one drop of black frosting inside of the inner circle of the gummy candy.
  • -Put one drop of white frosting next to the black dot inside of the inner circle of the gummy candy.
  • -Make red squiggly lines around the gummy circle to look like bloodshot eyes;
Tried this recipe?Let us know how it was!