Monster Eyeball Cupcakes
Monster Eyeball Cupcakes
Party-perfect chocolate cupcakes crowned with bright frosting swirls and a big candy eyeball—creepy, cute, and easy.
Ingredients
- 1 box chocolate cake mix (15.25 oz)
- Ingredients listed on the box (typically 3 eggs, 1 cup water, ½ cup oil)
- 1 tub (16 oz) vanilla frosting (or ~2 cups buttercream)
- Gel food coloring: green, blue/teal, and red
- Large candy eyeballs (24)
- Optional: red decorating gel or thin red licorice strings for “veins”
- For neat swirls: piping bags + large open-star tip (e.g., 1M)
Use any favorite scratch chocolate cupcake recipe if you prefer—bake times are similar.
Directions
- Preheat & prep: Heat oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
- Make batter: In a large bowl, combine the cake mix with the water, oil, and eggs per package. Beat on medium for 2 minutes until smooth, scraping the bowl.
- Fill tins: Divide batter among liners, filling each about 2/3 full (≈3 Tbsp). Tap pan gently to release bubbles.
- Bake: Bake at 350°F for 18–22 minutes (or per box) until the tops spring back and a toothpick comes out clean.
- Cool completely: Let cupcakes cool in pan 5 minutes, then transfer to a rack to cool 30–45 minutes. Frosting will slide off if cakes are warm.
- Tint frosting: Divide vanilla frosting into 3 bowls. Tint green, blue/teal, and red with gel colors. Spoon into piping bags fitted with a large open-star tip.
- Pipe swirls: Hold the bag vertical and pipe a tall spiral from the outside in, finishing with a small peak.
- Add eyeballs: Press one candy eyeball into the top of each swirl.
- Veiny detail (optional): Use red decorating gel to draw thin squiggles radiating from the eyeball, or press short pieces of red licorice into the frosting.
- Serve & store: Keep cupcakes at cool room temp up to 2 days, or refrigerate airtight up to 4 days (bring to room temp before serving).
Two-tone effect: swipe a streak of red gel inside the piping bag before adding frosting for candy-cane swirls.
Tips & Variations
- Extra-high swirls: Chill frosting 10 minutes; it pipes taller and holds ridges.
- Dye-free option: Use chocolate or tinted buttercream made with cocoa for the dark color; keep one bowl plain vanilla.
- Mini cupcakes: Bake 11–13 minutes; top with smaller eyeballs.
Make-Ahead
- Baked cupcakes freeze well (unfrosted) up to 2 months. Thaw, then decorate day-of.
- Frosting can be made 3–4 days ahead; store chilled and rewhip before coloring.
Serving Info
| Yield | 24 cupcakes |
| Bake Time | 18–22 minutes @ 350°F |
| Total Time | ~50–60 minutes (including cooling) |
| Category | Dessert · Cupcakes · Halloween |
| Cuisine | American |