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Little Shop of Horrors "Audrey II" Cupcakes
These super moist "Audrey" Cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy, but spooky cupcake recipe will be your new Halloween favorite.
Servings: 24 cupcakes
cupcakes
Ingredients
- 15.25 oz chocolate cake mix, (plus the ingredients to make the cake)
- 3 eggs
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup butter
- 4 cups icing sugar
- 1 tablespoon vanilla extract
- 2 tablespoon heavy cream
- ¼ teaspoon of each green, black, and red gel food coloring
- 24 medium-sized strawberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
- In a large mixing bowl, combine the cake mix with the ingredients listed on the box. I made a Duncan Hines recipe and it called for 3 eggs, milk and vegetable oil.
- Divide the batter amongst the muffin tin, filling each cavity about halfway full. Bake for approximately 15-17 minutes. Cool in the pan for 5 minutes before moving to a cooling rack to cool completely.
- While the cupcakes are cooling, we’ll make up the frosting. In the bowl to your stand mixer, beat the butter on high speed until smooth.
- Add the powdered sugar, vanilla extract and heavy cream and start by beating on low until the sugar starts to mix in. Start increasing the speed until you end on high speed and the frosting is fluffy and smooth. Place 3-4 tablespoons of the white frosting into a disposable piping bag. You don’t need a tip for this one.
- Place a ¼ cup of frosting into a small mixing bowl and then place another 3-4 tablespoons of frosting into a second mixing bowl. Leave whatever is remaining in the stand mixer bowl.
- Add black food colouring to the first small mixing bowl. Add red food colouring to the second mixing bowl. Add green food colouring to the remaining frosting in the bowl to the stand mixer. Mix all the colours until they are fully combined.
- Put the black frosting in a disposable piping bag. You will not need a tip for this one. Fit the 3rd piping bag with the Leaf Piping Tip. I used #67 but #69 will work too. Put the red frosting in this piping bag.
- Fit the last piping bag with a 1A large piping tip. Place the green frosting in this one. Set everything aside while we prepare the strawberries.
- Remove the stem from each strawberry. Slice the strawberry in half, lengthwise. Keep the two sides together as a pair.
- We are now ready for assembly. Pipe the green frosting over the top of each cupcake.
- Place one side of the strawberry on top of the green frosting. Pipe a dollop of black frosting, about the size of a ½ teaspoon on the wide end of the strawberry. Pipe tiny dollops of the white frosting around the edge of the strawberry. These will be your little teeth.
- Use the red frosting (and the leaf tip) to pipe a tongue from the black frosting to the edge of the strawberry. Use the white frosting to pipe teeth on the opposite (or top) side of each strawberry.
- Place the top strawberry into the black frosting, making a little strawberry mouth. Enjoy immediately.
Nutrition Facts
Little Shop of Horrors "Audrey II" Cupcakes
Amount per Serving
Calories
326
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
43
mg
14
%
Sodium
291
mg
13
%
Potassium
118
mg
3
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
2
g
4
%
Vitamin A
303
IU
6
%
Vitamin C
7
mg
8
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
