Easy Halloween Cupcakes with Chocolate Spiders
Kelly Senyei
21
-
3 Comments
Add a spooky twist to your holiday dessert lineup with a festive recipe for Easy Halloween Cupcakes with Chocolate Spiders!
They’re creepy. They’re crawly. They’re … a little wonky. They’re chocolate spiders! And they are here to infest take over your Halloween party in all their edible glory.
We’ve covered chocolate spiders before (looking at you Halloween Chocolate Chip Cookies), but now we’re taking the spooky factor up a notch thanks to chocolate sprinkles that play the role of spider hairs.
Are you still reading? Or have I managed to gross you out enough that you’re over in the land of rainbow cupcakes and unicorn ice cream cones, thinking nothing of these eerie, disturbing creatures?
If you’re still here, I applaud you! And so do all of your friends. Because you’re about to be the queen (or king!) of the most ghoulish night of the year with your contribution to the dessert spread: Easy Halloween Cupcakes with Chocolate Spiders.
We’re talking super-easy cupcakes that are a doctored up version of your classic chocolate cake mix, topped with quick-fix homemade buttercream frosting (but a cream cheese variety would be just as tasty), and for the showstopper, edible chocolate spiders studded with sprinkles and beady candy eyes.
It doesn’t get much more festive than this, folks. But for all those who prefer their confections sans spider hair, allow me to direct you to the ever-so-bright and cheerful Chocolate Halloween Cupcakes, the colorful and practical Halloween Candy Bark, and perhaps my most favorite of the bunch, Frankenstein Marshmallow Pops. (Cheesy Halloween Breadstick) Bone appétit!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Easy Halloween Cupcakes with Chocolate Spiders
Ingredients
For the cupcakes:
- 1 (15.25-oz.) box Devil’s Food cake mix
- 1 (3.9-oz.) box instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
For the frosting and decorations:
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 3 cups confectioners' sugar, sifted
- 2 cups chocolate melting wafers or chocolate chips
- Chocolate sprinkles
- Candy eyes
Instructions
Make the cupcakes:
Preheat the oven to 350°F. Line two cupcake tins with cupcake wrappers.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, pudding mix, sour cream, water, vegetable oil and eggs. Beat until combined, scraping down the sides as needed, then divide the batter among the cupcake wrappers.
Bake the cupcakes for 18 to 22 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
Make the frosting and decorations:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the vanilla extract then half of the confectioners' sugar and beat until combined, scraping down the sides as needed.
Add the heavy cream then the remaining confectioners' sugar and continue beating until the frosting is thick and creamy. (If the frosting is too thick, add more heavy cream as needed. If it's too thin, add more sifted confectioners' sugar.)
To make the chocolate spiders, line a baking sheet with wax paper. Melt the candy melts according to package instructions then transfer them to a piping bag or sealable plastic bag.
Snip off the tip from the bag then pipe the spider bodies, heads and legs. Immediately top them with the chocolate sprinkles and candy eyes then set them aside until they've fully hardened.
When ready to assemble, frost the cooled cupcakes with the buttercream then use an offset spatula to carefully release the spiders from the wax paper and place one atop each cupcake.
Kelly's Notes:
If you want to pipe the buttercream, refrigerate it for at least 30 minutes to firm it up, then transfer it to a piping bag and pipe on the frosting. For an extra-thick layer of frosting (as shown above), double the frosting recipe.
★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag #justatasterecipes
.
You Might Also Like...
Behind the Scenes at The Secret Ingredient Cookbook Photo Shoot
Go behind the scenes at a cookbook photo shoot in New York City, where a team of photographers and stylists brought The Secret Ingredient Cookbook to life! How a Cookb…
Pre-Order The Secret Ingredient Cookbook!
My debut cookbook, The Secret Ingredient Cookbook, is now available for pre-order wherever books are sold! Eight years ago I began the journey of writing my debut cook…
Loaded Baked Potato Soup
Find comfort in a bowl with a smooth and creamy recipe for the best Loaded Baked Potato Soup topped with all the classic fixins'. Grab your spoons, folks. Soup season…
Chipotle Chili con Carne
Cozy up to a warming recipe for hearty and flavor-packed Chipotle Chili con Carne. Few foods are more comforting than a big ol' bowl of chili. I've whipped up many varietie…
Easy Cheesy Spaghetti Cupcakes
Tired of the same old spaghetti? Grab your muffin pan for this family-friendly recipe for Easy Cheesy Spaghetti Cupcakes. I've made pasta 1,001 ways over the past y…
5-Minute Chocolate Buttercream Frosting
Skip the store-bought frosting in favor of this easy recipe for the best Chocolate Buttercream Frosting that takes just 5 minutes to make. I have a confession to make. Choc…
Comments
Post a reply