Halloween Spider Cupcakes
Creepy crawly Halloween chocolate spider cupcakes that are easy to make and a thrill to eat.
Yield
24 servingsPrep
28 minCook
32 minReady
95 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ounces |
cake mix, chocolate
1 package |
|
| 1 | pound |
black licorice
shoestring |
* |
| 16 | ounces |
vanilla frosting
1 can, white, or you can use chocolate frosting |
|
| 48 |
candy corn
|
* | |
| 48 |
candies
cinnamon red hot |
* | |
| ¼ | cup |
powdered sugar
orange |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix, chocolate
1 package |
|
| 453.6 | g |
black licorice
shoestring |
* |
| 462.4 | ml/g |
vanilla frosting
1 can, white, or you can use chocolate frosting |
|
| 48 | each |
candy corn
|
* |
| 48 | each |
candies
cinnamon red hot |
* |
| 59 | ml |
powdered sugar
orange |
*
|
Directions
Prepare cupcakes according to package directions. Let cool completely.
Cut licorice into 3 inch pieces.
Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting.
Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space).
Arrange two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes.
Sprinkle with decorator sugar. Repeat with remaining cupcakes.
Serve or store at an air-tight container.
