Shaggy Monster Chocolate Cupcakes

Makes 12 Cupcakes

Special Equipment Needed:
Piping bag
Grass icing tip (we used Wilton #233) and coupler
Food coloring of choice

INGREDIENTS

For the Cupcakes:
1 cup all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, slightly softened
1 cup granulated sugar
⅔ cup buttermilk, shaken
1 ½ teaspoons pure vanilla extract
2 large eggs

For the Frosting:
1 cup (2 sticks) unsalted butter
Pinch of fine sea salt
3 cups confectioners sugar, sifted
2 tablespoons heavy cream or whole milk
1 ½ teaspoons vanilla extract
Food coloring of choice

1A.jpeg

DIRECTIONS

Preheat the oven to 350°F.

Make and Bake the Cupcakes:

Line a 12-cup cupcake pan with paper liners. In a medium bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In a separate bowl, whisk together the buttermilk and vanilla extract. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add in the eggs and beat another 2-3 minutes until fluffy. Reduce the speed to low and add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture and beat until just combined.

Divide the batter evenly among the liners and bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Transfer the pan to a wire rack and cool completely before frosting.  

Make the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft, about 2 minutes. Gradually add in the confectioner's sugar and salt and beat until well combined. Add in the milk and vanilla extract and beat until fluffy, about 2 minutes. Add food coloring, one drop at a time, until the desired color is reached.

Frost the Cupcakes:

For monster cupcakes, we used Wilton piping tip #233. Fill the piping bag, fitted with tip #233, with frosting. Starting about a ¼ inch from the edge of the cupcake squeeze the frosting out and drag to the edge of the cupcake allowing frosting to overhang slightly. Pipe all the way around the cupcake and then continue piping from the outside in until the cupcake is fully frosted.

Garnish with edible eyeballs if desired. We used Betty Crocker’s!

4A.jpeg