Monster eyeball cupcakes

These gooey eyes are actually yummy chocolate cakes - perfect for a Halloween party.

Serves: Makes 12

Preparation time:  20 minutes

Cooking time:  18 minutes

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You will need

  • For the cakes:
  • 110g self raising flour
  • 110g Fairtrade caster sugar
  • 110g unsalted English butter
  • 3 medium British free range Woodland eggs
  • 2 tablespoons cocoa powder
  • For the icing:
  • 140g unsalted English butter, softened (leftover from the cake)
  • 280g icing sugar
  • Few drops green food colouring
  • 4 tablespoons strawberry jam
  • 12 white chocolate buttons
  • 12 dark chocolate chips
  • Writing icing in assorted colours
  • 12 cupcake cases
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Recipe Information

Step by step guide to making Monster eyeball cupcakes

  1. Preheat the oven to 170°C, fan 150°C, gas mark 3. Line a 12 hole cupcake tin with paper cases.
  2. Beat together the flour, sugar, butter, eggs and cocoa powder, using a hand-held electric whisk.
  3. Spoon the mixture into the cases and bake for 15-18 minutes, until risen and cooked - when a skewer inserted into the middle comes out clean. Let cool.
  4. Make the icing: beat together the butter and icing sugar until smooth. Add a few drops of green food colouring and beat until you have an even colour.
  5. Spoon the icing into a piping bag fitted with a star-shaped nozzle and pipe a swirl on the top of each cake.
  6. Add 1 teaspoon of the jam to the top of each.
  7. Make the eyes: top the chocolate buttons with the chocolate buttons with the chocolate chips, securing them with the writing icing. Place carefully on top of the jam.

Cook's tip: If not using a piping bag, dollop the icing onto the cakes with a spoon and spread gently with a butter or flat knife.

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Nutritional information for Monster eyeball cupcakes

Nutritional information for Monster eyeball cupcakes

Nutrition type per serving
Calories 401 kcal
Total Fat 21.1g
Saturated Fat 12.1g
Salt 0.21g
Sugar 41.0g

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