Bloody Eyeball Cupcakes

By Eat More Chocolate Team    , ,   

October 23, 2015

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Bake a little fun this weekend with the crazy but delicious cupcakes. Delicious for all ages!

  • Prep: 30 mins
  • Cook: 20 mins
  • 30 mins

    20 mins

    50 mins



Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.

Add boiling water to jelly powder; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.

Remove cupcakes from pans. Beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar; spread onto cupcakes.

Press cut-sides of marshmallows into coloured sugar. Use to decorate cupcakes along with the remaining ingredients.


1 pkg. (2-layer size) white cake mix (can use chocolate)

1 cup boiling water

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

2 Tbsp. butter, softened

2 cups icing sugar

12 Jet-Puffed Marshmallows, cut in half

2 Tbsp. red coloured sugar

24 Baker's Semi-Sweet Chocolate Chips (about 2 Tbsp.)

2 tubes (19 g each) red decorating gel