Halloween gives us all a reason to revel in eeriness, and these Monster Eye Cupcakes with Edible Goo give just the perfect treat in return. Each conceals at the core some chilling surprise—a center that oozes and goos!
Crown it with a wicked monster’s eye, and for sure, it will catch and thrill your guests at your Halloween party. Whether you’re whipping these up for a party or just having some fun in the kitchen with the family, these cupcakes are bound to be the star of the show.
The Birth of a Monster: The Story Behind These Eye-Popping Cupcakes
These Monster Eye Cupcakes were born when I started brainstorming Halloween desserts which would really make themselves known. Not your average themed cupcake—a little something to pack in a jolt of surprise and delight. It’s when the idea of a hidden gooey center first popped into my head. It was my first time baking them, and I was just about as excited as the kids to see the result.
I can remember faces lighting up on seeing the “blood” which would go out with every bite. It was a sure hit. From then, such cupcakes have become some kind of tradition in our house for Halloween.
Besides the striking goo inside, alarmic eyes of these monsteric creations make these cupcakes a spooky delight which is envious for all.
Emma’s Tips
The beauty of this monster eye cupcake is to make the center filling nice and gooey. If you like the filling a little more viscous such that it just oozes perfectly, then add that little bit of cornstarch.
If your frosting is too soft, pop it in the fridge for a few minutes to firm it up before spreading it on top of the cupcakes. Put the eyes centered, pressing them a little into the frosting to fasten.
Serving Suggestions
Monster Eye Cupcakes are the star of any Halloween dessert table that everyone who sees them immediately falls in love with. Go perfectly well with ghost cookies or pumpkin-flavored treats on the side. To make it a bit chilly looking, let the cupcakes be surrounded by plastic spiders, gummy worms, or a touch of dry ice to make fog-like atmosphere near the cupcakes. Add a glass of cold milk or Halloween-themed punch to really get in the mood.
Nutritional Information (per cupcake)
- Calories: 360
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 130mg
- Total Carbohydrate: 55g
- Sugars: 45g
- Protein: 3g
Getting excited for the holidays? Make each day leading up to Christmas even more special with exclusive treats from my ‘24 Days of Christmas Desserts‘ eBook, featuring a delightful new recipe for every day of the season.
Monster Eye Cupcakes with Edible Goo: Unleash the Spooky Delights of Halloween
Course: Cupcakes, Halloween12
servings40
minutes40
minutes360
kcalIngredients
- For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
Substitution: Use plant-based butter for a dairy-free version.2 large eggs
1/2 cup buttermilk
Tip: No buttermilk? Mix 1/2 cup milk with 1/2 tsp vinegar.2 tbsp cocoa powder (optional, for chocolate cupcakes)
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
- For the Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
2-3 tbsp milk or heavy cream
1 tsp vanilla extract
Black, deep purple, or green food coloring
Note: Gel food coloring works best for vibrant colors.- For the Edible Goo Filling:
1/2 cup fruit jelly or syrup (raspberry for red, lime for green, or lemon for yellow)
1-2 tbsp cornstarch (optional, to thicken the goo)
Food coloring (optional, to intensify the color)
- For the Decoration:
12 ready-made monster eyes (available in cake decorating or candy stores)
Red edible gel or syrup (for blood drips)
Optional: Candy worms, edible glitter, or other spooky decorations
Steps
- Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
Tip: For extra fluffy cupcakes, beat the butter and sugar until the mixture is pale and airy. - Mix and Bake 3. In a separate bowl, whisk together flour, baking powder, cocoa powder (if using), and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined. 4. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Use a cookie scoop for evenly sized cupcakes. - Prepare the Edible Goo Filling 5. If using jelly or syrup, thicken it by gently heating in a small saucepan and stirring in 1-2 tablespoons of cornstarch until it reaches a gooey consistency. Add additional food coloring if you want to intensify the color. Let the filling cool slightly before using.
Tip: Stir continuously while heating to avoid lumps in the goo. - Hollow Out and Fill the Cupcakes 6. Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake, about 1 inch deep. Fill the cavity with the prepared edible goo filling and replace the top part of the cupcake to seal in the filling.
Tip: Don’t overfill the center to avoid spillage when replacing the top. - Make the Frosting 7. In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and 2 tablespoons of milk or cream. Beat until frosting is smooth and fluffy. Add your chosen food coloring until you achieve the desired shade.
Tip: For a more vibrant color, use gel food coloring. - Assemble and Decorate 8. Frost each cupcake with the colored frosting, creating a smooth, slightly domed surface. Gently place a ready-made monster eye on top of each frosted cupcake, pressing it slightly into the frosting to secure it.
Tip: For a fun twist, use different colored monster eyes on each cupcake. - Add the Finishing Touches 9. Use red edible gel or syrup to create drips of “blood” around the base of the monster eye or down the sides of the cupcake for a creepy effect. Add candy worms, edible glitter, or any other spooky decorations around the monster eye to enhance the eerie appearance.
Tip: Less is more with the blood drips—use just enough for a spooky effect without overwhelming the look.
Frequently Asked Questions (FAQ)
Can I make the goo filling ahead of time?
Yes, you can prepare the goo filling a day in advance and store it in the fridge. Let it come to room temperature before using it in the cupcakes.
What can I use if I don’t have ready-made monster eyes?
You can make your own eyes using fondant or candy melts, or even use large candy eyeballs available at most grocery stores.
How do I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving for the best taste and texture.
Can I use a different flavor for the goo filling?
Absolutely! Feel free to experiment with different jellies or syrups to create unique and fun flavor combinations.
What if I don’t have a cupcake corer?
A small knife or even a melon baller can work just as well to hollow out the center of the cupcakes.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted, unfilled cupcakes for up to a month. Thaw them completely before filling and decorating.
Dear reader
There’s just something in the air, which can really make baking treats in the kitchen so much fun. These Monster Eye Cupcakes take the cake for embracing the Halloween spirit. That gooey middle and all the eye-catching decorations really can’t be beaten. Enjoy making these as much as I do! Happy Halloween baking!
Love this recipe?
Don’t forget to pin it for later or explore my other Halloween recipes to keep the spooky fun going all season long!
The picture shows Red and Green goo.
Won’t these mix together in the middle of the cupcake instead of staying seperate ?
Good question, Andy. If you let each color cool a little before layering them, they’ll stay mostly separate inside. Keeping the fillings slightly thick also helps prevent them from blending together.
Thanks Emma. I will definitely be making them at Halloween 🙂