Description

Mini Bloody Eyeball Cupcakes are spooky yet adorable treats perfect for Halloween or themed parties. These bite-sized cupcakes are topped with colorful swirls of tinted icing and finished with creepy candy eyeballs, creating an eerie and fun visual effect. They combine classic chocolate cake with vibrant, festive decoration for a deliciously haunting dessert experience.

Ingredients

Scale

Cake Ingredients

Favorite Chocolate Cake Mix or homemade chocolate cake recipe batter
Mini muffin liners

Icing and Decorations

4 lb. tub of Creamy White Decorator Icing
Brown Icing Color, 1 oz.
Brown Gel Food Coloring, 1 oz.
Kelly Green Icing Color, 1 oz.
Kelly Green Gel Food Coloring, 1 oz.
Black Icing Color, 1 oz.
Black Gel Food Coloring, 1 oz.
Rose Icing Color (Pink Food Coloring), 1 oz.
Rose Gel Food Coloring, 1 oz.
Royal Blue Icing Color (Blue Food Coloring), 1 oz.
Royal Blue Gel Food Coloring, 1 oz.
Golden Yellow Icing Color, 1 oz.
Orange Icing Color, 1 oz.
Orange Gel Food Coloring, 1 oz.
Sky Blue Icing Color, 1 oz.
Sky Blue Gel Food Coloring, 1 oz.
Red-Red Icing Color, 1 oz.
Red-Red Gel Food Coloring, 1 oz.
Bloody Candy Eyeballs, 1 oz. (plus additional 1 oz. Assorted Candy Eyeballs Tackle Box, 2.75 oz.)

Cook Mode Prevent your screen from going dark

Instructions

Make cupcakes: Prepare the cupcake batter following your favorite chocolate cake recipe or boxed mix directions. Line a mini muffin pan with mini cupcake liners. Carefully fill each liner with batter, about two-thirds full. Bake the mini cupcakes in a preheated oven at 350°F (175°C) or as per your recipe instructions until a toothpick inserted comes out clean, typically 15-20 minutes. Remove from oven, take cupcakes out of the pan, and let them cool completely on a wire cooling rack.
Tint icing and prepare bags: Divide the creamy white decorator icing into five separate portions. Tint each portion with food coloring to achieve the following shades: orange, pink, mint, teal, and blue. Combine orange icing with a touch of brown for the desired shade. Mix rose with hints of red-red and black gel color to achieve pink. Blend kelly green with sky blue for mint. Combine sky blue with golden yellow and black for teal. Lastly, mix royal blue with violet to create blue. Place each colored icing into separate decorating bags fitted with tip 2A.
Decorate cupcakes: Using the tip 2A decorating bags, pipe swirls of each tinted icing onto the center of each mini cupcake. This creates an attractive and colorful swirl resembling a pupil’s iris.
Add candy eyeballs: Affix the bloody candy eyeballs or assorted candy eyeballs onto the center of the piped icing swirls to complete the eyeball effect. Press gently to ensure they stick to the icing without damaging the swirl.

Notes

Use mini muffin liners for perfectly sized bite-sized cupcakes.
Ensure cupcakes are completely cooled before decorating to prevent icing melting.
Use gel food coloring for vibrant, intense icing colors without thinning the icing.
Practice piping with tip 2A on parchment paper before decorating to get consistent swirls.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
For a spooky variation, consider using red gel color in the icing swirl to mimic bloodshot eyes.

Nutrition

Serving Size: 1 mini cupcake
Calories: 120
Sugar: 14g
Sodium: 90mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg