Happy Halloween! I know.. there’s still 2 more days left to go…. but it’s my favorite Holiday. Aren’t these cute cupcakes? I saw Sandra Lee make them on her show and they looked so cool. I found some edible gummy eyeballs at Michael’s along with my red gel to make the eyes look blood shot. Today at Target I picked up a spider web cupcake holder that was really cute as well. I have so many Halloween decorations. I think I have more Halloween decorations than Christmas.These cupcakes are fun to eat and the peanut butter filling adds a nice surprise.
Tonight, we have some friends coming over for dinner. I love dinner parties! We’re having steak, garlic mashed potatoes (to keep the vampires away), broccoli, these cupcakes, and a swamp punch. We’re also going to carve some pumpkins after dinner and watch the Shining. My friend has never seen that movie (someone correct me if I’m wrong) I believe, but she’s been to the Stanley Hotel. Crazy! I’d love to go there and tour that hotel someday.Print
Bloodshot Peanut Butter Eyeballs
1 (18.25-ounce) box dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
1 (3.4-ounce) box instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe)
Red gel frosting
Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside.
In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds. Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.
Use a ladle to fill each lined cupcake cup 2/3 full. Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.
Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.
For filling combine pudding mix, milk, and peanut butter in a bowl. Whisk for 2 minutes until smooth and thickened. Refrigerate for 30 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each. Spread 2 tablespoons frosting on each cupcake top.
Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake.