Best 5 Spooky Spider Cupcakes Recipes
Calling all dessert enthusiasts, especially those with a penchant for the spooky and delightful! Are you eager to create a Halloween treat that will be the talk of your party? Look no further than these spellbinding "spooky spider cupcakes"! Engage your inner baker and get ready to whip up a batch of these delectable cupcakes that are not just a treat for the taste buds but also a feast for the eyes. With their eerie appearance and delicious flavors, these cupcakes promise to be the centerpiece of your Halloween celebration, leaving your guests craving more.
Let's cook with our recipes!
SPOOKY SPIDER CUPCAKES/MUFFINS FOR A HOWLING HALLOWEEN!
I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate........only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716.
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180C/360°F.
- This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
- Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
- Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
- Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
- Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
- When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
- Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!
Nutrition Facts : Calories 447.8, Fat 25.5, SaturatedFat 15.1, Cholesterol 116, Sodium 219.9, Carbohydrate 50.9, Fiber 2.3, Sugar 30.1, Protein 6.2
SPOOKY SPIDER CUPCAKES
The cupcake batter and frosting contain orange flavors to give them a refreshing, from-scratch taste.-Janis Plourde, Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in the applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until well combined. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add the orange zest, food coloring and enough orange juice to achieve spreading consistency. Set aside 1/4 cup orange frosting. Frost cupcakes., Transfer chocolate frosting to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of each cupcake. Pipe evenly spaced thin concentric circles about 1/4 in. apart. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern., Cut licorice into 2-in. pieces; press eight pieces into each gumdrop for legs. Place reserved orange frosting in a heavy-duty resealable bag; cut a small hole in a corner of the bag. Pipe eyes on each spider gumdrop. Position on cupcakes.
Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 294mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 1g fiber), Protein 2g protein.
SPIDER CUPCAKES
Spooky Spider Cupcakes are creepy-and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SPIDER CUPCAKES
These are a huge hit with kids!
Provided by Heatherly Noble
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Prepare cupcakes according to package directions. Let cool completely.
- Cut licorice into 3 inch sections. 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). Place 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.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g
MINI SPOOKY SPIDER CUPCAKES RECIPE
One of my favorite things about Halloween is all the treats. My girls helped me make these little spiders. They are so easy and turned out darling!
Provided by Kristen Hills
Categories Dessert
Time 32m
Number Of Ingredients 6
Steps:
- PREPARE THE CAKE MIX ACCORDING TO THE PACKAGE INSTRUCTIONS.
- LINE MINI CUPCAKE PAN WITH SMALL PAPER-LINERS. FILL LINER WITH ABOUT 1 TABLESPOON OF BATTER
- BAKE IN A PREHEATED 350°F FOR ABOUT 10 TO 12 MINUTES OR UNTIL NO LONGER GOOEY IN THE MIDDLE. WATCH THEM CLOSE SO THEY DON'T BURN. TRANSFER TO A WIRE RACK, AND COOL COMPLETELY.
- SPREAD THE TOPS OF THE CUPCAKES WITH THE FROSTING. THEN, COAT THE TOPS WITH THE CHOCOLATE SPRINKLES.
- CUT THE MARSHMALLOWS IN HALF CROSSWISE. USING THE RESERVED FROSTING IN A BAG - CUT A SMALL HOLE IN THE CORNER OF THE BAG. ATTACH TWO HALVED MARSHMALLOW PIECES TO EACH CUPCAKE AS EYES. DOT THE CENTER OF EACH MARSHMALLOW PIECE WITH FROSTING AND ATTACH M&M?S. MAKE SURE THE M&M'S ARE FACING IN SO THEY DON'T HAVE M'S ON THEIR EYES.
- CUT EACH LICORICE LACE INTO ONE INCH PIECES. PRESS FOUR HOLES INTO 2 SIDES OF EACH CUPCAKE USING THE TOOTHPICK. INSERT A LICORICE PIECE INTO EACH HOLE FOR EACH SPIDER?S LEGS. I USED 8 PIECES FOR 8 LEGS.
Nutrition Facts : Calories 194 kcal, Carbohydrate 34 g, Protein 1 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 185 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
Tips:
- Choose the right cupcake base recipe. The recipe you use will determine the flavor and texture of your cupcakes. For a classic chocolate cupcake, use a recipe that calls for cocoa powder. For a vanilla cupcake, use a recipe that calls for vanilla extract. You can also find recipes for cupcakes that are flavored with other ingredients, such as pumpkin, carrot, or red velvet.
- Make sure your ingredients are at room temperature. This will help them to blend together more easily and create a smooth batter. If your ingredients are cold, they may cause the batter to curdle.
- Don't overmix the batter. Overmixing can make the cupcakes tough. Mix the batter until the ingredients are just combined.
- Bake the cupcakes according to the recipe instructions. The baking time will vary depending on the recipe you use. Be sure to check the cupcakes for doneness before removing them from the oven.
- Let the cupcakes cool completely before decorating. This will help to prevent the frosting from melting.
- Be creative with your decorations. You can use a variety of different techniques to decorate your spider cupcakes. Some popular ideas include using chocolate chips for the eyes, licorice for the legs, and gummy worms for the webs.
Conclusion:
Spider cupcakes are a fun and easy way to celebrate Halloween. With a little creativity, you can create spider cupcakes that are both delicious and festive. So get creative and have fun with it! Your friends and family will love these spooky treats.
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