Halloween Chocolate Cupcakes with Monster Peanut Butter Eyes

Directions

1. Set your oven to 200°F (95°C). Lightly grease a 12-cup muffin tin or line the cups with paper liners.
2. In a large bowl, sift the cocoa powder and pour in 5 tablespoons of boiling water. Stir to form a thick paste, adding an extra tablespoon of water at a time if it's too stiff. Add 3/4 cup of butter and the combined 3/4 cup plus 2 tablespoons of sugar, then beat with an electric mixer until smooth and creamy. Beat in the eggs one by one, ensuring each is fully incorporated before adding the next.
3. In a separate bowl, whisk together the flour and baking powder, then fold this into the batter until just combined. Use an ice cream scoop to divide the batter evenly among the muffin cups, filling each about two-thirds full.
4. Bake for 10 to 15 minutes, until the tops spring back when gently touched and a toothpick inserted in the center comes out clean. Let the cupcakes rest in the pan for a few minutes, then move them to a wire rack to cool completely, which should take around 1 hour.
5. In a mixing bowl, combine the confectioners' sugar, peanut butter, 1/4 cup of butter, and vanilla extract. Beat until a thick dough forms, then refrigerate for 30 minutes.
6. Cover a baking sheet with parchment paper.
7. Take the peanut butter dough out of the fridge and roll it into small balls to form monster eyes. If the dough becomes sticky, chill it again or lightly wet your hands. Place the balls on the prepared baking sheet and freeze for 30 minutes.
8. Set up a double boiler with simmering water and place the white chocolate in the top bowl. Stir continuously with a rubber spatula, scraping down the sides to prevent burning, until the chocolate is completely melted, about 5 minutes.
9. Take the frozen peanut butter balls out of the freezer. Spear each one with a toothpick, then dip into the melted white chocolate, leaving a small circle on one side uncovered. Give the toothpick a quick twirl to shake off excess chocolate, then place the ball back on the parchment-lined sheet.
10. Using a small tool, scoop out a little peanut butter from the bare spot on each ball to create a cavity. Refill each hollow with red decorating gel.
11. Frost each cooled cupcake with the prepared chocolate frosting. Arrange two peanut butter eyes on top, and use the white decorating gel to pipe a mouth onto the frosting.