From HERSHEY’S
Makes about 36 decorated cupcakes
They’re alive! Okay, not quite…but these chocolate monster cupcakes are sure to be the life of any party. If it’s Halloween, or a scary birthday bash, you can decorate these easy cupcakes at home with the kids. They’re a fun fright for everyone.
INGREDIENTS
HERSHEY’S “ESPECIALLY DARK” CHOCOLATE CUPCAKES *see recipe below
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 SPECIAL DARK Chocolate Chips
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.
HERSHEY’S “ESPECIALLY DARK” CHOCOLATE CUPCAKES RECIPE
Makes about 36 cupcakes
INGREDIENTS
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
DIRECTIONS
1.Heat oven to 350 degrees. 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.
