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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Recipes

Recipe Details

Trick or Treat Monster Cups
When it comes to Halloween treats, the scarier, the better. And these creepy monster cupcakes are the scariest! Get creative with these chocolate cupcakes by making monster faces out of your favorite Halloween candy.
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Recipe - Price Rite of Bethlehem
TrckTrtMonsterCup_600x405.jpg
Trick or Treat Monster Cups
Prep Time15 Minutes
Servings24
Cook Time23 Minutes
Ingredients
3/4 cup butter or margarine (1-1/2 sticks)
1 teaspoon vanilla extract
2 cups all-purpose flour
3 eggs
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2/3 cup HERSHEY'S Cocoa
30 HERSHEY'S KISSES Brand Milk Chocolates
1-2/3 cups sugar
1-1/3 cups water
1 container creamy vanilla ready-to-spread frosting (16 oz.)
Assorted HERSHEY'S Candies
Red and yellow food color
Directions

1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line mun cups (2-1/2 inches

in diameter) with paper bake cups.

2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir

together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter

mixture, beating just until blended. Fill prepared mun cups about 1/2 full with batter. Place

chocolate piece in center of each.

3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to

wire rack. Cool completely.

4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting.

Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes

15 minutes
Prep Time
23 minutes
Cook Time
24
Servings
null
Calories

Shop Ingredients

Makes 24 servings
3/4 cup butter or margarine (1-1/2 sticks)
an image
PriceRite Whipped Butter Cup - Salted, 8 Ounce
$2.49
$0.31/oz
1 teaspoon vanilla extract
an image
Badia Pure Vanilla Extract, 2 Fluid Ounce
$5.99
$3.00/fl oz
2 cups all-purpose flour
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Goya Enriched Wheat Flour, 24 Ounce
$1.49
$0.06/oz
3 eggs
an image
Bowl & Basket Eggs Fresh White Large, 12 Each
$1.09
$0.09 each
1-1/4 teaspoons baking soda
Not Available
1 teaspoon salt
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PriceRite Iodized Salt, 26 Ounce
$0.49
$0.02/oz
1/4 teaspoon baking powder
Not Available
2/3 cup HERSHEY'S Cocoa
an image
ShopRite Baking Cocoa, 8 Ounce
$2.79
$0.35/oz
30 HERSHEY'S KISSES Brand Milk Chocolates
an image
Hershey's Milk Chocolate Kisses, 35.8 Ounce
$9.99
$0.28/oz
1-2/3 cups sugar
an image
PriceRite Extra Fine Granulated Sugar, 4 Pound
$1.69
$0.42/lb
1-1/3 cups water
Not Available
1 container creamy vanilla ready-to-spread frosting (16 oz.)
an image
Badia Food Colors & Easter Egg Dye, 1.2 Ounce
$1.99
$1.66/oz
Assorted HERSHEY'S Candies
an image
Reese's Peanut Butter Cup Miniatures, 10.5 Ounce
$3.49
$0.33/oz
Red and yellow food color
an image
Badia Food Colors & Easter Egg Dye, 1.2 Ounce
$1.99
$1.66/oz

Directions

1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line mun cups (2-1/2 inches

in diameter) with paper bake cups.

2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir

together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter

mixture, beating just until blended. Fill prepared mun cups about 1/2 full with batter. Place

chocolate piece in center of each.

3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to

wire rack. Cool completely.

4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting.

Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes