Spider Cupcakes

5 from 2 ratings

Rich, moist cupcakes topped with a fluffy chocolate frosting, these Spider Cupcakes are not only cute but also easy to make. Perfect for Halloween parties.

Prep Time25

Cook Time19

Total Time44

Course: Dessert

Cuisine: American

Keyword: easy halloween desserts, halloween cupcakes, halloween party food, halloween treats

Servings: cupcakes

Author: Beth

Equipment

Ingredients

Cupcakes

2 ½ cups (300g) all purpose flour
⅓ cup (28g) natural unsweetened cocoa powder
½ tsp baking soda
1 tsp baking powder
1 tsp salt
1 stick unsalted butter room temperature, 1/2 cup
1 ½ cups (297g) granulated sugar
3 oz bittersweet chocolate baking bar melted & cooled
2 large eggs
1 cup (236ml) buttermilk
½ cup (118ml) hot tap water

Chocolate Frosting

2 cups (452g) sticks unsalted butter 4 sticks, room temperature
1 cup (84g) natural unsweetened cocoa powder
4-5 cups (454-567g) powdered sugar
3-4 Tbsp heavy whipping cream
1 tsp vanilla extract
½ tsp salt
Brown jimmie sprinkles
Pretzels I used Thin Twists, they are larger than normal pretzels
Candy eye balls

Instructions

Cupcakes

Preheat the oven to 350º F. Line a muffin pan with muffin liners.
Roughly chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
2 ½ cups (300g) all purpose flour, ⅓ cup (28g) natural unsweetened cocoa powder, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again for 30 seconds.
1 stick unsalted butter, 1 ½ cups (297g) granulated sugar, 3 oz bittersweet chocolate baking bar, 2 large eggs
Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

Chocolate Frosting

In a mixing bowl, beat the butter on high for 3 minutes.
2 cups (452g) sticks unsalted butter
Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
1 cup (84g) natural unsweetened cocoa powder, 4-5 cups (454-567g) powdered sugar
Mix in 3 tbsp of heavy cream, vanilla extract and salt.
3-4 Tbsp heavy whipping cream, 1 tsp vanilla extract, ½ tsp salt
Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream.

Assemble the Cupcakes

Spread a dollop of frosting on each cupcake, smooth with a spatula.
Dump the brown jimmie sprinkles in a bowl. Turn the cupcake upside down in the bowl and lightly press the frosting into the sprinkles to get them to stick.
Brown jimmie sprinkles
Break pretzels apart and press 4 legs into each side of the cupcake, adding 8 legs total.
Pretzels
Use a small amount of frosting to attach the candy eye balls to the cupcake.
Candy eye balls

Video

Notes

I used "thin twist" pretzels. They are basically a larger version of regular pretzels. I liked using the larger version because the pretzels were long enough that the spider legs came to the bottom of the liners.

Nutrition