Recipe courtesy of Sandra Lee
Bloodshot Peanut Butter Eyeballs
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- Level: Easy
- Total: 1 hr 56 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 26 min
- Yield: 24 servings
- Level: Easy
- Total: 1 hr 56 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 26 min
- Yield: 24 servings
Ingredients
For Cupcakes:
For Filling:
Directions
- Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside.
- In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds. Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.
- Use a ladle to fill each lined cupcake cup 2/3 full. Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.
- Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.
- For filling combine pudding mix, milk, and peanut butter in a bowl. Whisk for 2 minutes until smooth and thickened. Refrigerate for 30 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each. Spread 2 tablespoons frosting on each cupcake top.
- Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake.
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