Frankenstein Cupcakes

• Prep55 min
• Cook20 min
• Total2 h 15 min
• Serves12

Ingredients

Chocolate cupcakes

• 125 g all-purpose flour (1 cup)
• 150 g sugar (3/4 cup)
• 40 g unsweetened cocoa powder (1/2 cup)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 120 g whole milk (1/2 cup)
• 55 g vegetable oil (1/4 cup)
• 1 tsp vanilla extract
• 120 g hot water or hot brewed coffee (1/2 cup)

Buttercream

• 225 g unsalted butter, softened (1 cup, 2 sticks)
• 420 g powdered sugar (3 1/2 cups)
• 30 g whole milk (2 tbsp)
• 2 tsp vanilla extract
• 1 pinch salt
• Green and yellow gel food coloring

Monster details

• 60 g orange melting wafers (candy coating) (1/3 cup)
• 60 g semisweet chocolate chips (1/3 cup)
• 1 tsp vegetable oil
• 12 large candy eyes
• 24 small candy eyes

Instructions

1. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with black paper liners.
2. Place the flour, sugar, cocoa, baking soda, baking powder and salt in the mixing bowl and mix 10 sec/speed 4. Add the egg, milk, oil and vanilla and mix 15 sec/speed 4. Add the hot water and mix 10 sec/speed 3, then scrape the bottom with the spatula; the batter is thin.
3. Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool 5 minutes in the pan, then completely on a rack, about 1 hour.
4. For the bolts, melt the orange wafers in a small, dry bowl in the microwave in 30-second bursts, stirring until smooth. Spoon into a zip-top bag, snip a small corner and pipe 24 thick zigzag lightning bolts, about 3 cm (1 1/4 in) long, on parchment paper. Refrigerate 10 minutes, until firm.
5. Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla and salt, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway. Take out 20 g (1 1/2 tbsp) of white buttercream for the fangs, then add yellow and green gel color to the bowl and whip 20 sec/speed 3.5, until lime green.
6. Spoon the green buttercream into a piping bag with a large open star tip and pipe a rounded swirl on each cupcake.
7. Melt the chocolate chips with the oil in a small bowl in the microwave in 20-second bursts, stirring each time. Spoon a little over the top of each swirl and let it drip down the sides like messy hair. Put the rest of the chocolate into a small zip-top bag.
8. On each face, press 1 large and 2 small candy eyes. Snip a tiny corner of the chocolate bag and pipe a wide grin, then pipe 2 tiny fangs under it with the white buttercream in another small bag.
9. Push 1 orange bolt into each side of the frosting. Refrigerate 15 minutes to set, then serve.

Tips

• Candy coating thickens if a drop of water gets in. Keep the bowl and spoon completely dry; if it turns thick anyway, stir in 1/2 tsp of vegetable shortening or coconut oil.
• Short on time? Use orange candy corn or a piece of orange fruit chew as the bolts.
• Let the chocolate hair cool for 2 or 3 minutes before spooning it on, so it drips a little without sliding off the frosting.
• Florida heat softens buttercream fast. Decorated cupcakes keep 3 days in a closed container in the refrigerator; take them out 20 minutes before serving.