Yields1 ServingPrep Time57 minsCook Time26 minsTotal Time1 hr 23 mins
6 ½cupsvanilla frosting
16drops green food color
¾cupchocolate sprinkles
72pieces candy eyes
½cupsemi-sweet chocolate chips
1tspred sprinkles
2cupssugar
1 ¾cupsall-purpose flour
¾cupcocoa powder
¾cupbaking powder
1 ½tspbaking soda
1tspsalt
2eggs
1cupmilk
½cupvegetable oil
2tspvanilla extract
1cupboiling water
1cupsemi-sweet chocolate chips
1
Heat oven to 350° F. Line 36 cups (2-1/2 inches in diameter) in a cupcake tray.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
3
Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 teaspoon) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Makes about 36 cupcakes.
4
For Decorating: Prepare HERSHEY'S "ESPECIALLY DARK" CHOCOLATE CUPCAKES; cool completely. Tint vanilla frosting to desired shade of green.
5
Spoon or pipe about 3 tablespoons frosting on top of each cupcake. Flatten top of frosting and edge o sides with knife or spatula.
6
Cover top of each cupcake with chocolate sprinkles. Position candy eyes on side of green frosting; add chocolate chip "bolts" to the side and design scar with red sprinkles or thin frosting. Use similar techniques to design a Monster bride, if desired. Carefully remove cupcake papers, if desired and place on serving plate.
Ingredients
6 ½cupsvanilla frosting
16drops green food color
¾cupchocolate sprinkles
72pieces candy eyes
½cupsemi-sweet chocolate chips
1tspred sprinkles
2cupssugar
1 ¾cupsall-purpose flour
¾cupcocoa powder
¾cupbaking powder
1 ½tspbaking soda
1tspsalt
2eggs
1cupmilk
½cupvegetable oil
2tspvanilla extract
1cupboiling water
1cupsemi-sweet chocolate chips
Directions
1
Heat oven to 350° F. Line 36 cups (2-1/2 inches in diameter) in a cupcake tray.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
3
Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 teaspoon) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Makes about 36 cupcakes.
4
For Decorating: Prepare HERSHEY'S "ESPECIALLY DARK" CHOCOLATE CUPCAKES; cool completely. Tint vanilla frosting to desired shade of green.
5
Spoon or pipe about 3 tablespoons frosting on top of each cupcake. Flatten top of frosting and edge o sides with knife or spatula.
6
Cover top of each cupcake with chocolate sprinkles. Position candy eyes on side of green frosting; add chocolate chip "bolts" to the side and design scar with red sprinkles or thin frosting. Use similar techniques to design a Monster bride, if desired. Carefully remove cupcake papers, if desired and place on serving plate.
