Halloween Spider Cupcakes
Soft vanilla cupcakes dipped in chocolate glaze and decorated with candy eyeballs and licorice legs.
Equipment
- 12-cup muffin tin
- paper liners
- Electric mixer
- Wire rack
- bamboo skewer
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- ½ cup milk
- ½ cup powdered sugar for the glaze
- 1 tbsp unsweetened cocoa powder for the glaze
- 1 tbsp milk for the glaze, plus more as needed
- ½ cup chocolate sprinkles for coating
- 24 candy eyeballs
- 6 oz black string licorice cut into 2 inch strips
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F, line a 12 cup tin with liners, and whisk the dry ingredients together. Cream. Beat the butter and sugar for 2 to 3 minutes until light in color and fluffy.
- Add the eggs. Mix in the eggs one by one, then the vanilla, until smooth.
- Combine. Alternate the dry mix and milk in three rounds on low speed, mixing only until no streaks remain.
- Bake. Divide the batter among the liners and bake 15 to 18 minutes until a toothpick comes out clean. Cool on a rack for 30 minutes.
- Whisk the glaze. Stir the powdered sugar, cocoa, and milk until it flows slowly from the whisk.
- Decorate. Dip each cupcake in glaze and sprinkles, add two eyeballs, then push licorice legs into skewer holes, four on each side.
Notes
Substitutions: use mini marshmallows with chocolate dots for the eyes, or pretzel sticks for the legs.
Tips: glaze only fully cooled cupcakes and keep the glaze thin enough to drip slowly.
Storage: keep at room temperature in an airtight container for up to 3 days, or freeze undecorated for up to 3 months.