White Chocolate-Raspberry Eyeball Cupcakes

These spooky and delicious cupcakes are the perfect treat for all ages. Adults and kids will scream over these eyeball cupcakes with a gooey red center.

Today is my second recipe for #Choctoberfest! I went with white chocolate this time and put a spooky twist on it for Halloween. While I was making them, my boyfriend told me I was cruel making a cupcake that’s “bloody” inside because it’ll scare the kids. My response? Who said anything abut kids eating these?? All my adult friends will love them! But I’m sure as long as your child isn’t squeamish they will enjoy these too. After all, what kid refuses a cupcake?

These are super simple to create, which is perfect for my child-like decorating skills. The most difficult part is probably cutting a little crevasse cut into the tops which is promptly filled with raspberry jam and then covered with white chocolate frosting. Then all that’s left is to place a colored candy coating disc in the middle, dot it with some black frosting, and draw lines with a toothpick dipped in red food coloring. Seriously, you could totally make these with your kids.

Please check out all the other choc-tastic recipes featured today, listed at the end of this post! And make sure you don’t forget to enter the GIVEAWAY!

One year ago: Fig, Prosciutto & Arugula Pizza

Two years ago: Apple Cinnamon Peanut Butter Bagel Bites

Three years ago: Peanut Butter Baklava Bars

Four years ago: Pork Chops with Pineapple Fried Rice

Five years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

WHITE CHOCOLATE-RASPBERRY EYEBALL CUPCAKES

Makes 2 dozen cupcakes

Ingredients:

CAKE

3 eggs, room temperature

1/3 cup vegetable or canola oil

1 cup milk

1 tsp vanilla extract

1/2 cup vanilla or plain Greek yogurt

1 (16.25 oz.) box white cake mix

FROSTING

9 oz. white baking chocolate coarsely chopped

1/4 cup milk, divided

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups confectioners’ sugar

Black food coloring

DECORATION

1/2 cup raspberry (or strawberry jam)

24 green or blue candy coating discs

Red food coloring

Directions:

1. Preheat oven to 350 degrees and line muffin pans with cupcake wrappers.
2. In a large bowl whisk together the eggs, oil, extract, milk and Greek yogurt until smooth. Whisk in cake mix.
3. Scoop batter into prepared muffing cups, filling each 3/4 full. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
4. While the cupcakes cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in microwavable bowl on medium-high for 1-2 minutes, stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy. Set aside 1 Tbsp of the frosting and dye it black.
6. Once the cakes are cool, using a paring knife, carve out a portion from the top of the cupcake (about 1/2-inch deep). Spoon about 1 teaspoon of the jam into the hole. Spread frosting on each cupcake, top with a candy disc for the “iris”, dot it with a bit of black frosting for the “pupil”, and then dip toothpicks into red food coloring to draw “veins” on the white frosting.

Source: Cake adapted from my USA Soccer Cake and my Strawberry Stuffed Cupcakes.