Monster Mini Cupcakes Recipe

Monster Mini Cupcakes Recipe

How To Make Monster Mini Cupcakes

Bake some cute Monster Mini Cupcakes for this year’s Halloween celebration! Decorate these delicious chocolate cupcakes with the help of your kids.

Preparation: 45 minutes
Cooking: 14 minutes
Additional Time: 1 hour 5 minutes
Total: 2 hours 4 minutes



For Mini Monster Cupcakes:

  • ½cupmilk
  • 1tbspwhite vinegar
  • ½cupbutterunsalted, at room temperature
  • 10tbspwhite sugar
  • 2tspvanilla sugar
  • 2largeeggs
  • ¾cupall-purpose flour
  • 1tbspall-purpose flour
  • ½cupcocoa powderunsweetened
  • ½tspbaking powder
  • ¼tspbaking soda
  • 1pinchsalt

For Cream Cheese Frosting:

  • 8ozcream cheesesoftened
  • ¼cupbutterunsalted, at room temperature
  • 1tspvanilla extract
  • 1cupconfectioners’ sugarsifted
  • 2dropsorange food coloring
  • 48smallcandy eyeballs
  • 2pcsdried mango


Mini Monster Cupcakes:

  1. Combine milk and vinegar in a bowl. Let stand for about 5 minutes, until milk curdles.

  2. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin or line cups with paper liners.

  3. Combine ½ cup butter, white sugar, and vanilla sugar in a large bowl. Beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.

  4. Mix ¾ cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended.

  5. Spoon batter into the prepared muffin cups, filling each ¾ full.

  6. Bake in the preheated oven for about 14 minutes, until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean.

  7. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely for about 1 hour.

Cream Cheese Frosting:

  1. Combine cream cheese and 1 ¼ cup butter in a bowl. Beat with an electric mixer until well combined.

  2. Mix in vanilla extract. Stir in confectioners’ sugar gradually. Color frosting orange with a few drops of food coloring.

  3. Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle ⅛ inch above the surface of a cupcake. Squeeze bag to form orange ‘fur’ by pulling tip up and away when the icing strand is about ½ inch high. Repeat to cover cupcake evenly with fur.

  4. Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as ‘horns’.

  5. Serve to guests and enjoy!


  • Calories: 242.15kcal
  • Fat: 14.44g
  • Saturated Fat: 8.53g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 4.12g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 29.30g
  • Fiber: 2.11g
  • Sugar: 23.08g
  • Protein: 2.95g
  • Cholesterol: 41.65mg
  • Sodium: 72.76mg
  • Calcium: 37.07mg
  • Potassium: 161.31mg
  • Iron: 1.09mg
  • Vitamin A: 107.23µg
  • Vitamin C: 10.19mg
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