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Bloodshot Eye Cupcakes




Source of Recipe


semihomemade.com


Recipe Link: http://www.semihomemade.com/press/LHJ_1007.htm

List of Ingredients




24 standard paper baking cups
1 box (18.25 oz) dark chocolate cake mix
1 1/3 cups chocolate milk
1/3 cup canola oil
3 large eggs
1 box (3.4 oz) instant butterscotch pudding and pie filling mix
1 1/2 cups milk
1 1/2 cups smooth peanut butter
1 container (12 oz) white frosting
1 tube (.68 oz) red decorating gel
24 plastic eyeballs

Recipe



Preheat oven to 350 degrees F. Line 2 (12-cup) standard muffin pans with baking cups; set aside.

Beat together cake mix, chocolate milk, oil and eggs in a large mixing bowl on low speed 30 seconds. Scrape sides of bowl with a rubber spatula, increase speed to medium and beat 1 minute more. Evenly divide batter among cups.

Bake until a toothpick inserted in centers comes out clean, 21 to 26 minutes. Transfer cupcakes in pan to rack and let cool completely before filling and frosting.

Whisk together pudding mix, milk and peanut butter in a medium bowl until thickened and smooth, about 2 minutes. Refrigerate 30 minutes, for filling.

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.
Using decorating gel, draw squiggly lines on frosted cupcakes to create blood vessels. Place an eyeball in center of each