Bloodshot Peanut Butter Eyeballs
- 1 (18.25-ounce) box dark chocolate cake mix
- 1 1/3 cups chocolate milk
- 1/2 cup canola oil
- 3 eggs
- 1 (3.4-ounce) box instant butterscotch pudding
- 1 1/4 cups milk
- 1/2 cup smooth peanut butter
- 1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe)
- Red gel frosting
- Plastic eyeballs
- 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.
chocolate cake, chocolate milk, canola oil, eggs, milk, smooth peanut butter, chocolate frosting, red gel frosting, eyeballs
Taken from www.foodnetwork.com/recipes/sandra-lee/bloodshot-peanut-butter-eyeballs-recipe.html (may not work)