Squishy Monster Cupcakes


215g flour

1 1/2 tsp baking powder

132g sugar

187ml milk

65ml oil

60g butter

1tbsp yogurt

1 egg

1/2 tsp vanilla extract

1 drop sky blue americolor food dye

1 drop green americolor food dye



124g sweet rice flour {not regular rice flour, see notes)

4 tb sugar

1 cup of cold water

Dusting of wheat/corn starch/sweet rice flour

1 - 2 drops pink food gel (can use any colour you like!)

1 cup Nutella

black food safe pen


Chocolate Ganache

200g white choc

100ml cream (35% fat content)

1 drop deep pink Americolor food dye



½ batch fluffy vanilla buttercream frosting

2 drops yellow food dye


Makes 12

Level: Easy, but time consuming-ish


Start off by adding your nutella to a piping or zip lock bag. Snip a the end off to create a hole and pipe 1 inch mounds of nutella onto a prep-prepared baking tray lined with baking paper. Kind of like the pop emoji. Chill them in the freezer while you move onto making the mocha.


In a bowl, whisk together the rice flour and sugar.


Slowly pour in the cold water and whisk until smoothly combined.


Cover with plastic wrap, leaving space for steam to escape and microwave for 1½ minutes.


Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.


Cover again and microwave for another 1½ minutes.


Unwrap and stretch/beat the dough again for about 3-5 minutes.


On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape. Cut into 8 equal pieces. Flatten each piece, tuck a piece of Nutella poop into the center and pinch to seal.


To take the cuteness to the next level use a food safe pen to draw little cute faces on them. Use your imagination and come up with different unique characters!



Add the chocolate and cream to a microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until mixture is smooth. Add pink food dye and mix until well combined. Transfer to a squeeze bottle or zip lock bag and allow to cool.



Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners. 


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add the blue and green food dye and continue mixing for 1 min. Scrape down the bowl and mix for another 20 seconds.


Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). 


Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


Fit the end of a piping bag with a round tip and frost a bulb of yellow frosting on top. Drizzle some pink ganache around the sides and finish off by placing your cute mocha on top.






STORAGE: store in an airtight container for up to 2 days (refrigerated).


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.


SWEET RICE FLOUR: Is not actually sweetened but it’s the kind more commonly used in asian cooking. You’ll find it in the asian section of your supermarket or at any asian grocer)



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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