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Monster Cupcakes

Raise the dead with these dark chocolate cupcakes decorated to look like miniature monsters. This spooky but fun recipe will be loved by the entire family.

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 57  Minutes

Ingredients

  • HERSHEY'S “ESPECIALLY DARK” CHOCOLATE CUPCAKES (recipe follows under directions)
  • 6-1/2 cups vanilla frosting
  • 16 drops Green food color
  • 3/4 cup chocolate sprinkles
  • 72 pieces candy eyes
  • 1/2 cup HERSHEY'S Kitchens Semi-Sweet Chocolate Chips or HERSHEY'S Kitchens SPECIAL DARK Chocolate Chips
  • 1 teaspoon red sprinkles

Directions

  • 1. Prepare HERSHEY'S "ESPECIALLY DARK" CHOCOLATE CUPCAKES; cool completely. Tint vanilla frosting to desired shade of green.
  • 2. Spoon or pipe about 3 tablespoons frosting on top of each cupcake. Flatten top of frosting and edge off sides with knife or spatula.
  • 3. Cover top of each cupcake with chocolate sprinkles. Position candy eyes on side of green frosting; add chocolate chip "bolts" to the side and design scar with red sprinkles or thin frosting.Use similar techniques to design a Monster bride, if desired. Carefully remove cupcake papers, if desired and place on serving plate. Makes about 36 decorated cupcakes.

  • HERSHEY'S "ESPECIALLY DARK" CHOCOLATE CUPCAKES
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup HERSHEY'S Kitchens Semi-Sweet Chocolate Chips or HERSHEY'S Kitchens SPECIAL DARK Chocolate Chips

  • 1. Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
  • 3. Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 teaspoon) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Makes about 36 cupcakes.

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