Feastical

Let’s Make Some Monster Magic: Googly Eyes Monster Cupcakes!

Hey friends, Beau here from Feastical! Can you feel it? That crispness in the air, the smell of pumpkin spice everywhere, and the sheer, unadulterated excitement of kids (and let’s be real, us adults too) plotting their perfect costumes. Halloween is just around the corner, and my kitchen has officially turned into a laboratory for all things spooky, silly, and spectacularly sweet. And let me tell you, if you’re looking for a show-stopping dessert that’s an absolute blast to make, you’ve landed on the right recipe.

Today, we’re whipping up a batch of my Googly Eyes Monster Cupcakes. These aren’t your average cupcakes, my friend. We’re talking supremely moist, deeply chocolatey cupcakes packed with melty chocolate chips, all topped with a cloud of vibrantly colored buttercream and, of course, an army of wobbly, googly candy eyes. They’re creepy-cute, a little bit silly, and 100% guaranteed to be the life of any Halloween party. The best part? They’re incredibly easy to make. You don’t need any fancy piping skills—just a love for fun food and a willingness to get a little colorful. So, grab your favorite mixing bowl, and let’s create some edible monsters together!

A Kitchen Filled with Giggles and Googly Eyes

This recipe takes me right back to one of my first Halloweens after starting Feastical. I was determined to create a dessert that was more fun than frightening, something that would make my little niece and nephew squeal with delight, not hide behind the couch. I remember the kitchen counter was a disaster zone of sprinkles, food coloring, and about five different batches of frosting experiments. The moment I placed the first candy eye on a bright green frosted cupcake and it stared back at me, I knew we had a winner.

But the real magic happened when the kids came in. Their eyes went wide, not with fear, but with pure, unfiltered joy. They spent the next ten minutes naming each cupcake monster before gleefully “defeating” them by taking a big bite. That’s the heart of Feastical right there—it’s not just about the food, it’s about the memories you make while creating it and the smiles it brings. These cupcakes are a little bite of that happy chaos, and I hope they bring the same laughter to your kitchen.

Gathering Our Monster-Making Supplies

Here’s everything you’ll need to conjure up a dozen of these delightful little monsters. I’ve included some of my favorite chef insights and swaps to make this recipe your own!

For the Chocolate Chip Cupcakes:

• 1 cup all-purpose flour: The trusty foundation of our cupcake. For a slightly denser, tender crumb, you can swap it for cake flour.
• 1/2 cup cocoa powder: Use natural, unsweetened cocoa powder for that classic, robust chocolate flavor we all love.
• 1 tsp baking soda: Our leavening agent that gives the cupcakes their perfect rise and dome.
• 1/4 tsp salt: Never skip this! Salt is the flavor enhancer that makes the chocolate taste richer and deeper.
• 1/2 cup granulated sugar & 1/2 cup brown sugar: The white sugar provides sweetness, while the brown sugar adds a hint of molasses and keeps the cupcakes incredibly moist. It’s my secret weapon for the best texture!
• 1/2 cup vegetable oil: This keeps the crumb moist for days, far better than butter in this recipe. Melted coconut oil works great too.
• 2 large eggs: Bring them to room temperature! This helps them incorporate smoothly into the batter for a uniform texture.
• 1 tsp vanilla extract: The supporting actor that makes the chocolate star shine even brighter.
• 1/2 cup buttermilk: The key to a tender, fluffy cupcake! The acidity reacts with the baking soda for a great lift. No buttermilk? No problem! Make a quick substitute by adding 1/2 tbsp of lemon juice or white vinegar to a 1/2 cup measuring cup, then fill the rest with regular milk. Let it sit for 5 minutes until it curdles.
• 1/2 cup chocolate chips: Because more chocolate is always the answer. I use semi-sweet, but dark or milk chocolate work too!

For the Monster Frosting & Decorations:

• 1/2 cup (1 stick) unsalted butter, softened: “Softened” is key here! It should leave a slight indent when you press it. This ensures a smooth, lump-free, creamy frosting.
• 3 cups powdered sugar: Also known as confectioner’s sugar. We sift it to avoid any lumps in our perfectly smooth frosting.
• 2–3 tbsp milk: Whole milk is great, but any milk you have on hand will work. We add it a tablespoon at a time to get the perfect spreading consistency.
• 1 tsp vanilla extract: A little dash for the frosting, too!
• Gel food coloring (orange and green): I highly recommend gel over liquid. The colors are more vibrant and intense without thinning out your frosting.
• Candy googly eyes (various sizes): The star of the show! You can find these in the baking aisle of most craft or grocery stores. The variety pack with different sizes makes your monsters look even more fun and dynamic.

Let’s Build Some Monsters: Step-by-Step

Follow these steps, and you’ll have a crew of cute creepy cupcakes in no time. I’m chatting right alongside you with all my best tips!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This gives it plenty of time to reach the perfect temperature while you make the batter. Line your cupcake pan with those fun festive liners—this is the first step to making them look the part!
2. Combine the Dry Team: In a medium bowl, grab your whisk and thoroughly combine the flour, cocoa powder, baking soda, and salt. Whisking now does two things: it combines everything evenly, and it sifts the ingredients, which means no more lumps! Set this bowl aside.
3. Unite the Wet Team: In a larger mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Once it looks like wet sand, add in the room-temperature eggs, one at a time, whisking well after each. Then pour in the vanilla and buttermilk and whisk until it’s a smooth, gorgeous, chocolate-brown liquid.
4. The Grand Batter Merge: Here’s a chef hack: pour the dry ingredients into the wet ingredients. Why? It minimizes overmixing! Gently fold the dry into the wet with a spatula until the flour streaks are almost gone. It’s okay if there’s a spot or two of flour left.
5. Fold in the Chocolate Chips: Now, dump in those chocolate chips and fold just until everything is combined and no dry pockets remain. Do not overmix! Overmixing develops gluten and leads to tough, dense cupcakes. A few lumps are A-okay.
6. Bake to Perfection: Using a spoon or ice cream scoop, fill each liner about 2/3 of the way full. This is the perfect amount for a beautiful dome without overflow. Pop the pan in the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely. This is non-negotiable! Frosting a warm cupcake is a recipe for a melty, sad mess.
7. Create the Fluffy Monster Fur: While the cupcakes cool, make the frosting. In a stand mixer or with a hand mixer, beat the softened butter on medium speed for 2-3 minutes until it’s pale, creamy, and smooth. Gradually add the sifted powdered sugar on low speed (unless you want a sugar cloud explosion in your kitchen!). Once incorporated, add the vanilla and 2 tablespoons of milk. Beat on high for 2-3 minutes until light and fluffy. If it’s too thick, add the remaining milk a teaspoon at a time. Divide the frosting evenly between two bowls and tint one orange and one green with your gel food coloring.
8. Assembly and Decoration! This is the fun part! You can spread the frosting on with a knife for a messy-fun monster look, or use a piping bag with a star tip for some texture. Be generous! Once frosted, immediately press on the candy googly eyes. Get creative—make cyclops monsters, aliens with multiple eyes, or silly cross-eyed creatures!

How to Serve Your Spooky Squad

Presentation is part of the fun! Pile these cupcakes high on a cake stand or a spooky platter. I love using a black slate board or a rustic wooden tray to make the bright colors of the frosting really pop. Let them be the centerpiece of your Halloween spread! They pair perfectly with a cold glass of milk for the kids or a strong cup of coffee for the adults supervising the sugar rush.

Monster Mash-Up: Recipe Variations

The beauty of these monsters is that they are endlessly customizable! Here are a few twists to try:

• Cookies & Cream Monster: Use vanilla cupcakes instead of chocolate and fold in crushed Oreo pieces. Frost with black (or gray!) frosting and use white chocolate chips as pupils for the eyes.
• Vampire Bite: Make a red velvet cupcake base and frost with white cream cheese frosting. Add two candy eyes and a strawberry jam “blood” trickle from the bottom.
• Gluten-Free Ghouls: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The result is just as fudgy and delicious!
• Different Beasties: Use purple, blue, and red frosting to create a whole ecosystem of different-colored monsters!

Beau’s Chef’s Notes

This recipe has evolved from a simple chocolate cupcake into a Halloween tradition. One year, I was in a huge rush and tried to frost the cupcakes while they were still slightly warm. Let’s just say my monsters looked like they were melting in a swamp! Lesson learned: patience is a virtue, especially in baking.

Another time, my dog, Biscuit, managed to sneak up and snag a cupcake right off the counter. He spent the rest of the day with a single green-frosted nose and a very proud look on his face. So, guard your monsters closely from all creatures, real and imagined!

Most importantly, have fun with it. Don’t stress about making them perfect. The wonky, crazy-looking monsters often have the most personality.

FAQs & Troubleshooting

Q: My cupcakes turned out dense and didn’t rise much. What happened?
A: The most common culprit is overmixing the batter after adding the flour. Once you add the dry ingredients, switch to a spatula and fold gently until just combined. Also, make sure your baking soda is fresh! If it’s old, it won’t have the power to lift your cupcakes.

Q: My frosting is too runny! How can I fix it?
A: No worries, this is an easy fix. Gradually add more sifted powdered sugar, a quarter cup at a time, and beat until it thickens up to your desired consistency. If it’s really runny, you can chill it in the fridge for 20-30 minutes to let the butter firm up before re-beating.

Q: Can I make these ahead of time?
A: Absolutely! The unfrosted cupcakes can be baked, cooled completely, and stored in an airtight container at room temperature for up to two days. You can also make the frosting ahead and store it in the fridge for up to 3 days. Just let it come to room temperature and re-whip it with your mixer for a minute before frosting.

Q: The food coloring isn’t vibrant enough. What can I do?
A: Liquid food coloring will give you pastel shades. For the electric, monster-worthy colors you see in the photos, gel food coloring is essential. You only need a tiny bit to achieve deep, vibrant color without affecting the frosting’s texture.

GOOGLY EYES MONSTER CUPCAKES

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• Author: BeauCollier

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Description

Halloween is all about fun in the kitchen—and these Googly Eyes Monster Cupcakes bring it in spades! Imagine supremely moist, fudgy chocolate chip cupcakes topped with fluffy, brightly colored buttercream and crowned with candy eyes that stare right back at you. They’re not scary—they’re silly, playful, and guaranteed to spark giggles before the first bite. Perfect for parties, bake sales, or just a cozy night of monster-making with family.

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Ingredients

Scale 1x2x3x

For the cupcakes:

• 1 cup all-purpose flour

• ½ cup cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup vegetable oil (or melted coconut oil)

• 2 large eggs, room temp

• 1 tsp vanilla extract

• ½ cup buttermilk (or milk + ½ tbsp lemon juice/vinegar)

• ½ cup chocolate chips

For the frosting & decorations:

• ½ cup unsalted butter, softened

• 3 cups powdered sugar, sifted

• 2–3 tbsp milk

• 1 tsp vanilla extract

• Gel food coloring (orange & green)

• Candy googly eyes (various sizes)

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with festive liners.

2. Dry mix – Whisk flour, cocoa, baking soda, and salt.

3. Wet mix – Beat sugars and oil until sandy. Add eggs, vanilla, and buttermilk.

4. Combine – Gently fold dry into wet until just blended.

5. Fold in chips and divide batter into liners, filling ⅔ full.

6. Bake 18–20 min, until a toothpick comes out with crumbs. Cool fully.

7. Make frosting – Beat butter until creamy. Add sugar gradually, then vanilla and milk. Beat until fluffy. Divide, tint with gel colors.

8. Decorate – Spread or pipe frosting generously, then press on googly eyes to bring your monsters to life.

Nutritional Information (Per Cupcake – approx.)

Calories: 320 | Protein: 4g | Carbs: 44g | Fat: 16g | Sugar: 32g

Please note: This is an estimate provided by an online nutrition calculator. It will vary based on specific ingredients and portion sizes.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min

Final Thoughts: Unleash Your Inner Monster Maker

And there you have it, friends! Your very own squad of silly, spooky, and seriously delicious Googly Eyes Monster Cupcakes. From that first whiff of chocolatey goodness in the oven to the final, wobbly-eyed stare-down on your platter, I hope this recipe brought as much laughter and light to your kitchen as it does to mine every year.

Remember, the true magic of this recipe isn’t just in the taste—it’s in the experience. It’s in the colorful frosting smudges on little fingers, the creative debates over how many eyes a monster should have, and the shared giggles as you all take that first monstrous bite.