Monster Cupcakes Recipe

Preheat oven to 350ºF or 180ºC. Line 2 (12-hole) muffin pans with cupcake liners. Set aside.

In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer or using a wooden spoon, combine oil and sugar. Mix on medium speed.

Add eggs one at a time, then add the vanilla and vinegar. Add the food coloring. Mix until the mixture turns red. Reduce speed to low.

Gradually add the dry ingredients to the batter alternately with the buttermilk. Mix the batter just until well combined.

Spoon or scoop the batter into the muffin pans, until about three-fourths full. Bake for 16 to 18 minutes or until a cake tester inserted in the center of a cupcake comes out clean.

Cool cupcakes completely on wire racks before frosting.

Make the buttercream icing: Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140ºF on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Add a couple drops food coloring as desired. Mix until uniform in color. Set aside until ready to use.

Once cupcakes are cooled, frost cupcakes with buttercream icing. Decorate with marshmallows, candies, chocolates, and sprinkles to make scary monsters as desired. 

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