Cocoa Loco Eyeball Cupcakes

9th October 2024

Happy Halloween! Vanilla sponge cupcakes with vanilla buttercream, raspberry jam blood oozing down the cupcakes from a Cocoa Loco chocolate eyeball. Chocolate used @cocoalocochoc.

Recipe

Cocoa Loco Eyeball Cupcakes Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling/Decorating Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12

Equipment needed

Scales, Cupcake tray, Cupcake cases, Large bowls, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, D2 piping nozzle, Piping bag.

Ingredients

For the sponge:

175g Baking butter
175g Caster sugar
3 Medium eggs
1 tsp Vanilla extract
175g Self raising flour

For the buttercream:

250g Block butter
500g Icing sugar
1 tsp Vanilla extract

For the decoration:

Raspberry or strawberry jam (seedless)
12 Cocoa Loco chocolate eyeballs (2 boxes) or any other chocolate eyeballs

Method

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Place the 12 cupcake cake cases Individually into the cupcake tray.
In the large bowl cream the butter and sugar until it becomes pale in colour using an electric mixer or wooden spoon.
Add the eggs one at a time, mixing well between each egg.
Add the vanilla extract and mix.
Then sieve the flour into the mixture and fold in gently using a spatula.
Divide the mixture equally between the 12 cupcake cases.
Bake for 15-20 minutes or until the cake tester comes out clean.
Once cooled remove the cupcakes onto a cooling rack and leave until cold.

For the buttercream:

Cut the softened block butter in cubes and place into a large bowl. Mix until pale in colour.
Slowly add half the amount of sifted icing sugar and mix well, repeat for the second half.
Add the vanilla extract and mix until combined.

For the decoration:

Place the nozzle inside the piping bag, cut just enough for the tip of the nozzle to go through.
Place the buttercream into the prepared piping bag.
Squeeze the buttercream down to the tip of the bag.
Pipe the buttercream onto the cupcakes in a circular motion starting from the outside working towards the middle.
Place half a jar of jam into a bowl and mix with a spoon until easier to drizzle or pipe.
Drizzle or pipe your jam over the stop of the buttercream to make it look like a bloodshot eye.
Then place your chocolate eyeball on top of each cupcake.

Store for up to 3 days in an airtight container(s).