Monster Cupcakes

Instructions

1. 1

   Preheat your Oven to 350°F. Line a standard 12-cup Muffin Tin with cupcake liners.

2. 2

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Unsweetened Cocoa Powder, Baking Soda, Baking Powder, and Salt until well combined. Set aside.

3. 3

   In a separate large Mixing Bowl, whisk together the Granulated Sugar, Eggs, Vegetable Oil, and Vanilla Extract until smooth and slightly thickened, about 1 minute.

4. 4

   Add the Buttermilk to the wet ingredients and whisk to combine. Add the dry ingredients to the wet ingredients and stir with a Spatula until just combined — a few small lumps are fine. Do not overmix.

5. 5

   Stir in the Hot Water (or Hot Coffee) until the batter is smooth. The batter will be thin — this is normal and what makes the cupcakes so moist.

6. 6

   Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

7. 7

   Remove from the Oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a Wire Rack to cool completely before frosting. Do not frost warm cupcakes.

8. 8

   Beat the room-temperature Butter with an Hand Mixer or Stand Mixer on medium-high speed for 3–4 minutes until pale, fluffy, and creamy. Scrape down the sides of the Mixing Bowl as needed.

9. 9

   With the mixer on low, gradually add the sifted Powdered Sugar, one cup at a time, mixing well after each addition. Add the Heavy Cream, Vanilla Extract, and pinch of Salt.

10. 10

    Increase speed to medium-high and beat for 2 more minutes until light and fluffy. Add Green Gel Food Coloring, a little at a time, mixing until you reach a vibrant monster-green. Add more for a deeper, bolder color.

11. 11

    Transfer the green buttercream to a Piping Bag fitted with a large open star tip. Pipe a generous swirl of frosting onto each cooled cupcake, starting from the outside edge and spiraling inward, finishing with a peak in the center.

12. 12

    If using pretzel horns, press 2 Mini Pretzel Twists into the top of the frosting swirl, angling them outward like monster horns.

13. 13

    Press 2 Candy Eyeballs into the frosting on each cupcake — place them close together for a goofy look, or far apart for a wide-eyed monster. Press a few Mini Chocolate Chips point-side up into the lower half of the frosting to form jagged monster teeth.

14. 14

    Optionally, tuck a small piece of Fruit Leather or sour candy strip under the teeth as a tongue. Add Sprinkles for extra flair. Serve immediately or store in an Airtight Container.