Confession #90: I bet you CAN scare me… Eyeball Cupcakes

Confession #90: I bet you CAN scare me… Eyeball Cupcakes takes approximately 45 minutes from beginning to end. This dessert has 511 calories, 6g of protein, and 24g of fat per serving. For 87 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 11. This recipe from Bright Eyed Baker requires Semi-Sweet Chocolate Baking Chips, m&m candy, egg, and buttermilk. It can be enjoyed any time, but it is especially good for Halloween. 37 people have made this recipe and would make it again. It is a very reasonably priced recipe for fans of American food. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Eyeball" Cupcakes, Bloodshot Eyeball Cupcakes, and Confession #137: I have an excuse… Pumpkin Chocolate Spiderweb Cupcakes.

Servings: 11

 

Ingredients:

3/8 teaspoon baking powder

3/4 teaspoon baking soda

1 tablespoon softened butter, cut into small pieces

3/8 cup buttermilk

6 tablespoons cocoa powder

1 egg, lightly beaten

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup heavy cream

black candy coloring (oil based)

red candy coloring (oil based)

3/8 teaspoon salt

3 ounces (1/2 cup) white chocolate baking chips or chopped white chocolate

3 tablespoons (1 1/8 ounces) chocolate baking chips or chopped chocolate (I used bittersweet)

1/2 teaspoon vanilla extract

1 1/2 tablespoons vegetable oil

3/8 cup water

Equipment:

muffin liners

muffin tray

bowl

oven

whisk

toothpicks

wire rack

microwave

offset spatula

pastry bag

Cooking instruction summary:

Preheat oven to 350 F and line 11 cups in a standard size muffin tin with cupcake liners. Sift the dry ingredients (cocoa, flour, sugar, baking soda, baking powder, and salt) together into a large bowl. Whisk if needed after sifting to evenly combine. Add the lightly beaten egg, water, buttermilk, oil, and vanilla and stir into the dry mixture until smooth, scraping down the bowl as you go to make sure everything gets incorporated. Divide prepared batter among lined muffin cups, filling each about 1/2 to 2/3 of the way full. Bake cupcakes in the preheated oven for 20 minutes, or just until the tops spring back to the touch of a finger and a toothpick inserted into the center of one cupcake comes out clean. Cool cupcakes for a minute or two, and then move to a wire rack to cool completely (about 45 minutes).Once the cupcakes have cooled, make the white chocolate ganache glaze. Heat cream in the microwave for about 30 seconds, just until it begins to boil. Pour the hot cream over the white chocolate in a bowl and let sit for 5 minutes. Then, whisk until smooth, making sure that all of the white chocolate has melted. Add softened butter and whisk again until smooth. Allow to cool briefly (you can stick it in the fridge for no more than 5 minutes). It should no longer be really runny, but also not so thick that it will be difficult to give the cupcakes a smooth glaze. One by one, dip each cupcake top into the ganache, making sure the entire surface get covered, and letting excess drip back into the bowl. Rotate the cupcake in your hand while the excess drips so that the surface stay smooth and neat. Once you have dipped all of the cupcakes once, you can do a second coating as needed to make a thicker, more even finish. Minor imperfections can be fixed with an icing spatula. If the ganache starts to get too thick and no longer settles smoothly over the surface of your cupcakes, microwave it for another 3-4 seconds and stir. It only takes a few seconds to make the ganache thin again, so if it gets too thin, chill it in the fridge for 1-2 minutes before continuing. Once all of the cupcakes have been glazed, allow the ganache to set until the surface is no longer very soft or easily marked by the touch of a finger. You can speed up this process by chilling the cupcakes in the fridge or freezer for a short amount of time. Once the ganache on the cupcakes has set, they are ready to be decorated. Microwave the chocolate chips in the microwave at 30-second increments, stirring in between, just until they have melted. Add black candy coloring a bit at a time, stirring in as you go, until the melted chocolate is black. Pour into a pastry bag fitted with a small tip (I used Wilton #5) or a plastic ziploc-type bag (cut a tiny piece off the corner after pouring to make an opening for piping the chocolate). If using a pastry bag, be sure that you hold the end with the tip up when you aren't piping the chocolate so that it doesn't pool out. Pipe round pupils onto the center of each cupcake with the black chocolate. Although you can melt the white chocolate in a bowl, as you did with the chocolate for the pupils, I melted mine in a small ziploc because the white chocolate seems to be more temperamental when it comes to melting. Position the white chocolate in one corner of the ziploc and place the ziploc, corner-down, into a microwave-safe cup. Microwave at 15-second increments, and once the white chocolate begins to melt, squish it in the bag between microwaving increments until is has melted smoothly. Add red candy coloring, making sure the color gets in the white chocolate and not on the other parts of the ziploc. Squish the color into the white chocolate until the two are evenly combined. Cut a tiny tip off the edge of the ziploc and pipe red squiggles around the pupils. Allow decoration to set.Cupcakes can be served immediately, and leftovers can be stored in an airtight container at room temperature.

 

Step by step:


1. Preheat oven to 350 F and line 11 cups in a standard size muffin tin with cupcake liners. Sift the dry ingredients (cocoa, flour, sugar, baking soda, baking powder, and salt) together into a large bowl.

2. Whisk if needed after sifting to evenly combine.

3. Add the lightly beaten egg, water, buttermilk, oil, and vanilla and stir into the dry mixture until smooth, scraping down the bowl as you go to make sure everything gets incorporated. Divide prepared batter among lined muffin cups, filling each about 1/2 to 2/3 of the way full.

4. Bake cupcakes in the preheated oven for 20 minutes, or just until the tops spring back to the touch of a finger and a toothpick inserted into the center of one cupcake comes out clean. Cool cupcakes for a minute or two, and then move to a wire rack to cool completely (about 45 minutes).Once the cupcakes have cooled, make the white chocolate ganache glaze.

5. Heat cream in the microwave for about 30 seconds, just until it begins to boil.

6. Pour the hot cream over the white chocolate in a bowl and let sit for 5 minutes. Then, whisk until smooth, making sure that all of the white chocolate has melted.

7. Add softened butter and whisk again until smooth. Allow to cool briefly (you can stick it in the fridge for no more than 5 minutes). It should no longer be really runny, but also not so thick that it will be difficult to give the cupcakes a smooth glaze. One by one, dip each cupcake top into the ganache, making sure the entire surface get covered, and letting excess drip back into the bowl. Rotate the cupcake in your hand while the excess drips so that the surface stay smooth and neat. Once you have dipped all of the cupcakes once, you can do a second coating as needed to make a thicker, more even finish. Minor imperfections can be fixed with an icing spatula. If the ganache starts to get too thick and no longer settles smoothly over the surface of your cupcakes, microwave it for another 3-4 seconds and stir. It only takes a few seconds to make the ganache thin again, so if it gets too thin, chill it in the fridge for 1-2 minutes before continuing. Once all of the cupcakes have been glazed, allow the ganache to set until the surface is no longer very soft or easily marked by the touch of a finger. You can speed up this process by chilling the cupcakes in the fridge or freezer for a short amount of time. Once the ganache on the cupcakes has set, they are ready to be decorated. Microwave the chocolate chips in the microwave at 30-second increments, stirring in between, just until they have melted.

8. Add black candy coloring a bit at a time, stirring in as you go, until the melted chocolate is black.

9. Pour into a pastry bag fitted with a small tip (I used Wilton #

10. or a plastic ziploc-type bag (cut a tiny piece off the corner after pouring to make an opening for piping the chocolate). If using a pastry bag, be sure that you hold the end with the tip up when you aren't piping the chocolate so that it doesn't pool out. Pipe round pupils onto the center of each cupcake with the black chocolate. Although you can melt the white chocolate in a bowl, as you did with the chocolate for the pupils, I melted mine in a small ziploc because the white chocolate seems to be more temperamental when it comes to melting. Position the white chocolate in one corner of the ziploc and place the ziploc, corner-down, into a microwave-safe cup. Microwave at 15-second increments, and once the white chocolate begins to melt, squish it in the bag between microwaving increments until is has melted smoothly.

11. Add red candy coloring, making sure the color gets in the white chocolate and not on the other parts of the ziploc. Squish the color into the white chocolate until the two are evenly combined.

12. Cut a tiny tip off the edge of the ziploc and pipe red squiggles around the pupils. Allow decoration to set.Cupcakes can be served immediately, and leftovers can be stored in an airtight container at room temperature.


Nutrition Information:

Quickview
511k Calories
5g Protein
24g Total Fat
69g Carbs
1% Health Score
Limit These
Calories
511k
26%

Fat
24g
37%

  Saturated Fat
15g
94%

Carbohydrates
69g
23%

  Sugar
55g
62%

Cholesterol
35mg
12%

Sodium
222mg
10%

Caffeine
15mg
5%

Get Enough Of These
Protein
5g
12%

Manganese
0.31mg
16%

Fiber
3g
15%

Copper
0.26mg
13%

Iron
2mg
13%

Calcium
103mg
10%

Magnesium
36mg
9%

Phosphorus
85mg
9%

Selenium
5µg
8%

Vitamin A
286IU
6%

Vitamin B2
0.1mg
6%

Vitamin B1
0.08mg
5%

Folate
19µg
5%

Zinc
0.64mg
4%

Potassium
148mg
4%

Vitamin B3
0.67mg
3%

Vitamin E
0.28mg
2%

Vitamin B5
0.19mg
2%

Vitamin B12
0.11µg
2%

Vitamin D
0.24µg
2%

Vitamin K
1µg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Peanuts aren't nuts, they're legumes.

Food Joke

One thing that has always bugged me, and I'm sure it does most of you, is to sit down at the dinner table only to be interrupted by a phone call from a telemarketer. I decided, on one such occasion, to try to be as irritating as they were to me. The call was from AT&T and it went something like this: Me: Hello AT&T: Hello, this is AT&T... Me: Is this AT&T? AT&T: Yes, this is AT&T... Me: This is AT&T? AT&T: Yes This is AT&T... Me: Is this AT&T? AT&T: YES! This is AT&T, may I speak to Mr. Byron please? Me: May I ask who is calling? AT&T: This is AT&T. Me: OK, hold on. At this point I put the phone down for a solid 5 minutes thinking that, surely, this person would have hung up the phone. I ate my salad. Much to my surprise, when I picked up the receiver, they were still waiting. Me: Hello? AT&T: Is this Mr. Byron? Me: May I ask who is calling please? AT&T: Yes this is AT&T... Me: Is this AT&T? AT&T: Yes this is AT&T... Me: This is AT&T? AT&T: Yes, is this Mr. Byron? Me: Yes, is this AT&T? AT&T: Yes sir. Me: The phone company? AT&T: Yes sir. Me: I thought you said this was AT&T. AT&T: Yes sir, we are a phone company. Me: I already have a phone. AT&T: We aren't selling phones today Mr. Byron. Me: Well whatever it is, I'm really not interested but thanks for calling. When you are not interested in something, I don't think you can express yourself any plainer than by saying "I'm really not interested," but this lady was persistent. AT&T: Mr. Byron, we would like to offer you 10 cents a minute, 24 hours a day, 7 days a week, 365 days a year. Now, I am sure she meant she was offering a "rate" of 10 cents a minute, but she at no time used the word "rate." I could clearly see that it was time to whip out the trusty old calculator and do a little ciphering. Me: Now, that's 10 cents a minute 24 hours a day? AT&T: Yes sir, that's right! 24 hours a day! Me: 7 days a week? AT&T: That's right. Me: 365 days a year? AT&T: Yes sir. Me: I am definitely interested in that! Wow! That's amazing! AT&T: We think so! Me: That's quite a sum of money! AT&T: Yes sir, it's amazing how it adds up. Me: OK, so will you send me checks weekly, monthly or just one big one at the end of the year for the full $52,560, and if you send an annual check, can I get a cash advance? AT&T: Excuse me? Me: You know, the 10 cents a minute. AT&T: What are you talking about? Me: You said you'd give me 10 cents a minute, 24 hours a day, 7 days a week, 365 days a year. That comes to $144 per day, $1,008 per week and $52,560 per year. I'm just interested in knowing how you will be making payment. AT&T: Oh no, sir, I didn't mean we'd be paying you. You pay us 10 cents a minute. Me: Wait a minute here! Didn't you say you'd give me 10 cents a minute? Are you sure this is AT&T? AT&T: Well, yes this is AT&T sir but... Me: But nothing, how do you figure that by saying that you'll give me 10 cents a minute that I'll give you 10 cents a minute? Is this some kind of subliminal telemarketing scheme? I've read about things like this in the Enquirer, you know. Don't use your alien brainwashing techniques on me. AT&T: No sir, we are offering 10 cents a minute for... Me: THERE YOU GO AGAIN! Can I speak to a supervisor please! AT&T: Sir, I don't think that is necessary. Me: Sure! You say that now! What happens later? AT&T: What? Me: I insist on speaking to a supervisor! AT&T: Yes Mr. Byron. Please hold. So now AT&T has me on hold and my supper is getting cold. I begin to eat while I'm waiting for a supervisor. After a wait of a few minutes and while I have a mouth full of food: Supervisor: Mr. Byron? Me: Yeth? Supervisor: I understand you are not quite understanding our 10 cents.

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