Monkey Cupcakes

5 from 3 votes

These Monkey Cupcakes are almost too cute to eat! Soft chocolate cupcakes get a sprinkle-coated frosting, vanilla wafer faces, and candy eyes for the perfect monkey look. Fun to make too!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: monkey cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $7.86

Equipment

Muffin pan

Ingredients

3 large eggs
3/4 cup vegetable oil
3/4 cup sour cream full-fat, or full-fat vanilla Greek yogurt
1 tablespoon vanilla extract
1/2 cup buttermilk or see note 1
1 (15.25-ounce) package chocolate fudge cake mix uncooked
1 (3.4-ounce) package chocolate instant pudding and pie filling uncooked
1 (16-ounce) container cream cheese frosting or your favorite homemade frosting

Make 'em into a MONKEY

Chocolate jimmies sprinkles
1 box mini vanilla wafers
Candy eyeballs
Black decorating gel

US - Metric

Instructions

Cupcakes

Preheat oven to 350°F. Line a muffin pan with liners and set aside.
In a large bowl, briskly whisk the eggs for 20 seconds. Add the vegetable oil, sour cream, vanilla, and buttermilk. (If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tbsp white vinegar in a separate cup and let sit for 5 minutes, then add to mixture.) Mix.
Add in cake mix and pudding mix (both not prepared) and stir to combine. (Do not over-stir or beat in too much air.)
Fill up the liners 3/4 the way full and bake for 17–20 minutes or until a toothpick inserted in the center comes out clean.
Remove and allow to cool completely.

Frosting and Decorating

Frost the cupcakes smoothly with a butterknife.
Pour the brown sprinkles into a bowl and dip the frosted cupcakes into the sprinkles. Gently press to coat all the frosting in the sprinkles.
Using an extremely sharp knife, make a quick cut into a mini vanilla wafer to make 2 ears. (You will have quite a few casualties!) Stick the ears into the sides of the cupcake to hold. Frost the back of 1 full wafer and press to make the mouth.
Attach the eyes using black sparkle gel. Draw the mouth and nostrils using black sparkle gel.

Notes

Note 1: Instead of buttermilk, use 1/2 cup milk plus 1/2 tbsp vinegar—mixed together and let sit for 5 minutes.

Storage: Store leftover cupcakes in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. If refrigerated, let them sit at room temp before serving for the best texture.

Nutrition