Bloodshot Peanut Butter Eyeballs

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.