Halloween Spider Cupcakes
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
12 cupcakes
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Course
Dessert
Halloween Spider Cupcakes
Description
Halloween Spider Cupcakes start with a traditional vanilla cupcake prepared by creaming butter and sugar, then combining with flour, baking powder, and milk in alternating additions. After baking until a toothpick comes out clean, a smooth chocolate glaze made from confectioners’ sugar, cocoa powder, and milk is applied. The glaze creates a slightly glossy surface that holds the chocolate sprinkles well. Candy eyeballs are added to mimic spider eyes, and cut strips of black licorice are arranged as legs, creating a whimsical and seasonal presentation.
The cupcakes combine soft, moist crumb with a lightly sweet chocolate coating and crunchy sprinkles, offset by the chewy licorice legs. This combination makes them both visually fun and texturally interesting for Halloween parties or baking occasions needing a thematic treat.
Ingredients
For the cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, at room temperature
- ¾ cup sugar
- 2 egg large
- 1 tablespoon vanilla extract
- ½ cup milk
For the chocolate glaze
- ½ cup confectioners’ sugar
- 1 tablespoon cocoa powder unsweetened
- 1 tablespoon milk
For the spiders
- ½ cup chocolate sprinkles
- 24 Candy Eyeballs
- black licorice cut into 2-inch strips, string type
Instructions
- Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, baking powder and salt.
- In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
- Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
- Place 2 candy eyeballs on each cupcake.
- Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.
User Reviews
Overall Rating
5
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