Bloody Eyeball Halloween Muffins

Name: Bloody Eyeball Halloween Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 200 g of flour (sifted); 100 g of granulated sugar; 80 g of butter (melted and cooled slightly); 2 eggs (at room temperature); 100 ml of milk; 1 tsp of baking powder; 1 tsp of vanilla extract; 1 pinch of salt; 150 g of mascarpone (very cold); 100 ml of heavy cream (very cold); 40 g of powdered sugar; 60 g of strawberry jam (no chunks); 6 candy eyes (large gummy or sugar eyes)

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Make these easy, tender Halloween muffins topped with whipped mascarpone cream and a spooky red sauce. This fun dessert is a hit at fall parties and goes wonderfully with hot chocolate or seasonal fruit juice.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Rest: 30 min
Difficulty: Medium
Per person: €1.08

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Ghost Bananas

10 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Scary Halloween Potion

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein6 g6%
Carbs42 g42%
Fat23 g52%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get the sauce looking just like fake blood without melting the whipped cream, use sieved jam that is warm but never hot, applied gently with the back of a small spoon.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2-3 months in individual freezer bags after baking and cooling completely.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

The muffin batter can be prepared the day before and kept in the fridge in a covered container. Bake the same day.

Reheating : How do you reheat it?

Oven: 5-7 min at 150°C for a light reheat. Air fryer: 2-3 min at 140°C. Microwave: 15-30 seconds on medium power to warm slightly.

Variations

Replace the strawberry jam with raspberry or sour cherry sauce for an even darker red color.
Add dark chocolate chips to the muffin batter for a rich, crunchy center.
Make a chocolate base by replacing 30 g of the flour with unsweetened cocoa powder.

Mistakes to avoid

Decorating the cakes while still warm, which would immediately melt the mascarpone frosting.
Overmixing the muffin batter once the flour is in, which would make the cake heavy and rubbery.
Using a light or warm liquid cream, which cannot whip to firm peaks.

Frequently asked questions

Can I replace the strawberry jam with another sauce?

Yes, a raspberry sauce or a red currant jelly works very well. Just make sure it is very smooth, seedless and thick enough to drip nicely without soaking the cream.

What if I can't find sugar eyes in stores?

You can easily make eyes with discs of white marzipan or cut marshmallows, finished with a touch of melted chocolate and a colored candy for the iris.

Why does the mascarpone whipped cream collapse when piped?

The mascarpone and heavy cream must come straight from the refrigerator just before being whipped. If the ingredients are too warm, the texture will not rise and will stay liquid.

Which piping tip should I choose to recreate the decoration in the photo?

A medium-sized star tip (about 8 to 10 mm) gives those pretty even ridges under the sauce, piping a swirl that rises slightly in the center.