Description
Create adorable and spooky Halloween Spider Cupcakes perfect for festive celebrations. These chocolate cupcakes are topped with white frosting, decorated with handmade spider bodies and legs using colorful frostings and candy eyeballs, making them fun and easy treats for beginners.
Ingredients
Scale
The Best Chocolate Cupcakes
- 12 chocolate cupcakes (baked according to your favorite box or recipe instructions)
Frostings and Decorations
- White frosting, 8 oz. (for cupcake base)
- Orange buttercream frosting, approximately 8 oz. (for spider’s body and legs)
- Black buttercream frosting, approximately 8 oz. (for spider’s legs)
- Mini chocolate sandwich cookies, 12 (for spider heads)
- Candy eyeballs, 24 (2 per spider head)
- Cornstarch (for smoothing frosting dots)
Instructions
- Make chocolate cupcakes: Bake 12 chocolate cupcakes according to your preferred box or homemade recipe instructions. Once baked, transfer the cupcakes to a cooling rack and allow them to cool completely before decorating to ensure frosting adheres well.
- Frost cupcakes with white frosting: Using a piping bag fitted with a round tip, pipe white frosting evenly over the top of each cooled cupcake. Then, use a spatula to smooth out the frosting, creating a clean base for your spider decorations.
- Create spider’s body: Using orange frosting, pipe a small circle approximately the size of a half dollar coin on top of each cupcake. This will serve as the spider’s body.
- Make spider’s head: Take one mini chocolate sandwich cookie for each spider. Pipe a small dot of orange frosting on the cookie to act as glue, then attach two candy eyeballs onto each cookie to form the spider’s head. Place the cookie so it leans against the orange body on the cupcake.
- Form spider’s legs: Using alternating black and orange frostings, pipe small dots extending from the body to create spider legs—four on each side. Dip a small brush into cornstarch and gently smooth each dot to give the legs a clean and polished finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting and sliding.
- Use a clean brush and cornstarch for smoothing frosting dots to avoid sticky fingers and keep details crisp.
- If you can’t find candy eyeballs, use small white and black frosting dots as a substitute.
- For easier piping, warm frosting slightly or knead in a bag before use.
- Store finished cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg