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Audrey II Cupcakes

These festive Audrey II Cupcakes from Little Shop of Horrors are visually striking chocolate delights with a fruity surprise, perfect for Halloween gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup 1/2 cup (120g) butter Adds richness to the cupcakes.
  • 2.1 oz. 2.1 oz. (60g) semi-sweet chocolate Provides depth of flavor.
  • 2 large Two large eggs Act as binding agents.
  • 3/4 cup 3/4 cup (150g) sugar or xylitol Sweetens the cupcakes.
  • 1 tsp. 1 tsp. vanilla extract Enhances flavor.
  • 3/4 cup 3/4 cup (100g) all-purpose flour Gives structure to the cupcakes.
  • 1 oz. 1 oz. (50g) cocoa powder Adds rich chocolate flavor.
  • 3/4 tsp. 3/4 tsp. baking powder Helps the cupcakes rise.
  • 1/2 tsp. 1/2 tsp. baking soda Works with baking powder for lift.
  • 1/4 tsp. 1/4 tsp. salt Balances sweetness.
  • 1/2 cup 1/2 cup (120ml) buttermilk Keeps cupcakes moist.
For the Buttercream
  • 4 medium 4 medium egg whites Forms a meringue-style buttercream.
  • 1 cup 1 cup (200g) sugar Adds sweetness to the buttercream.
  • 1/4 tsp. 1/4 tsp. salt Enhances flavor.
  • 10.6 oz. 10.6 oz. (300g) soft butter Key for a creamy texture.
  • 1 tsp. 1 tsp. vanilla extract Gives a warm aroma.
  • 3.5 oz. 3.5 oz. (100g) confectioners' sugar Adds smooth finish.
  • As needed Food coloring (red, green, black) Customization for visual appeal.
For the Filling/Decoration
  • 6-7 tbsp. 6-7 tbsp. red fruit jelly or jam Serves as filling.
  • 12 medium 12 medium strawberries For decoration.

Method
 

Preparing the Oven and Muffin Tin
  1. Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
Making the Cupcake Batter
  1. In a heatproof bowl, melt the butter and chopped chocolate together.
  2. In a large bowl, mix the eggs, sugar (or xylitol), and vanilla extract until light and fluffy.
  3. Combine the cooled butter-chocolate mixture into the egg mixture.
  4. In another bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients alternating with the buttermilk into the egg mixture and mix until just combined.
  6. Fill the muffin liners evenly with batter and bake for about 16-18 minutes, checking for doneness.
  7. Let the cupcakes cool completely on a wire rack.
Preparing the Buttercream
  1. Combine egg whites, sugar, and salt over a pot of simmering water and mix until the temperature reaches 71°C (160°F).
  2. Whisk on high speed until it forms a thick meringue at room temperature.
  3. Gradually add softened butter and mix until fluffy.
  4. Color buttercream portions as desired.
Decorating the Cupcakes
  1. Cut a small well in each cupcake and fill with red jelly or jam.
  2. Pipe swirls of green buttercream on top.
  3. Decorate with strawberries and pipe additional colors for effect.
  4. Use dark green buttercream to create vines and leaves around the cupcakes.

Notes

Consider using sugar substitutes to reduce calories. Store cupcakes in the fridge for up to a week.