Ingredients Jump to Instructions ↓

  1. 1 (18 1/4-ounce) box dark chocolate cake mix 1 1/3 cups chocolate milk 1/2 cup canola oil 3 eggs 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 Plastic eyeballs

Instructions Jump to Ingredients ↑

  1. 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.


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