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Spider Cupcakes Recipe

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4.4 from 138 reviews

Fun and spooky Spider Cupcakes made with rich chocolate cake, topped with creamy white frosting, licorice legs, candy corn eyes, and red hot candy noses. Perfect for Halloween parties or themed events, these cupcakes combine easy-to-use ingredients with creative decoration for a festive treat kids and adults will love.

Ingredients

Scale

Cake

  • 1 (18.25 ounce) package chocolate cake mix

Decorations

  • 1 pound black shoestring licorice
  • 1 (16 ounce) can white frosting
  • 48 pieces candy corn
  • 48 cinnamon red hot candies
  • ¼ cup orange decorator sugar

Instructions

  1. Prepare the Cake Batter: Follow the instructions on the chocolate cake mix package to prepare the batter. This typically involves combining the cake mix with eggs, oil, and water as specified on the box.
  2. Bake the Cupcakes: Pour the batter into a cupcake pan lined with paper liners, filling each about two-thirds full. Bake as directed on the cake mix package, usually around 18-22 minutes at 350°F (175°C), until a toothpick inserted comes out clean. Let cupcakes cool completely.
  3. Apply the Frosting: Once the cupcakes are fully cooled, spread a generous layer of white frosting over each cupcake to create a smooth surface for decorating.
  4. Create Spider Legs: Cut black shoestring licorice into pieces approximately 3-4 inches long. Insert 8 pieces around the sides of each cupcake to represent the spider’s legs, bending slightly to create a curved leg effect.
  5. Add Eyes and Nose: Place 2 candy corn pieces near the top of the cupcake to make the spider’s eyes. Then place one cinnamon red hot candy below the eyes to serve as the spider’s nose or mouth.
  6. Sprinkle Decorator Sugar: Lightly sprinkle ¼ cup of orange decorator sugar over the frosting and decorations to add a festive, sparkly finish to each spider cupcake.

Notes

  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • You can substitute black licorice with any black candy sticks if preferred.
  • For a less sweet version, use a reduced sugar frosting.
  • These cupcakes keep well for 2-3 days stored in an airtight container at room temperature.
  • Remove the candied eyes and nose if serving to very young children to avoid choking hazards.

Find it online: https://amandafood.com/spider-cupcakes-recipe/