Best 2 Halloween Tarantula Mini Cupcakes Recipes

As Halloween approaches, many people look for festive and creative ways to celebrate the spooky holiday. For those who enjoy baking, creating Halloween-themed treats can be a fun and rewarding activity. One popular Halloween treat is the tarantula mini cupcake. These cupcakes are made with a combination of chocolate and vanilla cake batter, and are decorated to resemble tarantulas, complete with eight legs and a hairy body. With their creepy-crawly appearance, tarantula mini cupcakes are sure to be a hit at any Halloween party or gathering.

Here are our top 2 tried and tested recipes!

SPIDER CUPCAKES

Spider Cupcakes image

An invasion of fang-bearing, mini spider cupcakes are likely to be devoured in a flash. Moist chocolate cupcakes are topped with vanilla Swiss Meringue Buttercream, then are garnished with spooky details such as black sanding sugar, black licorice, and marshmallows. They're just the thing for a Halloween party!

Yield Makes about 56 mini cupcakes

Number Of Ingredients 17

Ingredients

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Black sanding sugar, cinnamon candy, marshmallows, and black licorice, for decorating

Steps:

Mini Chocolate Cupcakes: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, 8 to 10 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
Frost mini cupcakes with buttercream, then cover tops with sanding sugar. For each spider, use 2 cinnamon candies for eyes. For legs, attach 8 pieces of licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

HALLOWEEN SPIDER CUPCAKES

Halloween Spider Cupcakes image

I found this on the net, while searching for a fun treat to send with my daughter to her Kindergarten Halloween party. Prep time includes mixing & baking cupcakes.

Provided by Parrot Head Mama

Categories Dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

2 1/2 cups semi-sweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or 1/2 cup crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
white frosting

Steps:

First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.
Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.

Nutrition Facts : Calories 110.1, Fat 7.3, SaturatedFat 3.4, Cholesterol 0.4, Sodium 9.9, Carbohydrate 12.5, Fiber 1.4, Sugar 9.7, Protein 1.7

Tips:

To make the cupcakes, you will need a mini muffin tin, cupcake liners, and a piping bag fitted with a star tip.
To make the frosting, you will need a stand mixer or hand mixer fitted with the paddle attachment.
To make the tarantula legs, you will need black licorice ropes and scissors.
To assemble the cupcakes, you will need a toothpick or skewer.
To make the chocolate ganache, you will need heavy cream, semisweet chocolate, and a microwave-safe bowl.
To decorate the cupcakes, you will need edible eyes, candy melts, and a piping bag fitted with a small round tip.

Conclusion:

These Halloween tarantula mini cupcakes are a fun and festive treat that is perfect for a Halloween party. They are easy to make and can be customized to your liking. With their realistic-looking tarantula design, these cupcakes are sure to be a hit with your guests.