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Spider Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 75 reviews
  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 19 minutes
  • Total Time: 44 minutes
  • Yield: 24 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Spider Cupcakes are a fun and festive treat perfect for Halloween or themed parties. Rich chocolate cupcakes are topped with a creamy chocolate frosting, decorated with pretzel legs, candy eyeballs, and brown jimmie sprinkles to create an adorable spider effect. This recipe yields 24 moist and fluffy cupcakes that delight both kids and adults with their playful presentation and luscious chocolate flavor.

Ingredients

Scale

Cupcakes

  • 2 ½ cups (300g) all purpose flour
  • ⅓ cup (28g) natural unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick (½ cup) unsalted butter, room temperature
  • 1 ½ cups (297g) granulated sugar
  • 3 oz bittersweet chocolate baking bar, melted & cooled
  • 2 large eggs
  • 1 cup (236ml) buttermilk
  • ½ cup (118ml) hot tap water

Chocolate Frosting

  • 2 cups (452g) unsalted butter (4 sticks), room temperature
  • 1 cup (84g) natural unsweetened cocoa powder
  • 4–5 cups (454-567g) powdered sugar, sifted
  • 3–4 Tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • ½ tsp salt

Decorations

  • Brown jimmie sprinkles
  • Pretzels (Thin Twists recommended)
  • Candy eyeballs

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 350º F (175º C). Line a muffin pan with cupcake liners to ensure easy removal and clean-up.
  2. Melt chocolate: Chop the bittersweet chocolate baking bar into smaller pieces. Place them in a microwave-safe bowl and heat on 50% power for 2 minutes. Stir and repeat heating until fully melted. Set aside to cool slightly.
  3. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. Cream butter and sugar: Using an electric mixer, beat the room temperature butter and granulated sugar together for 2 minutes until the mixture is pale and fluffy.
  5. Add eggs and chocolate: Beat in the eggs one at a time, then mix in the cooled melted chocolate for about 30 seconds until well combined.
  6. Add buttermilk and dry ingredients: Pour in half of the buttermilk and beat for 20 seconds. Add half of the dry ingredients and mix. Then add the remaining buttermilk and hot water, mixing just until combined.
  7. Incorporate remaining dry ingredients: Add the rest of the dry ingredient mixture and beat on low speed until everything is just combined. Do not overmix.
  8. Fill muffin liners and bake: Fill each cupcake liner halfway full with batter. Bake at 350º F for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting.
  9. Prepare frosting – beat butter: In a large bowl, beat the room temperature butter on high speed for 3 minutes until creamy and fluffy.
  10. Add cocoa powder and powdered sugar: Sift in the cocoa powder and 3 cups of powdered sugar to avoid lumps. Beat on low speed until combined and thickened.
  11. Add cream, vanilla, and salt: Mix in the heavy cream, vanilla extract, and salt until well incorporated.
  12. Adjust sweetness and consistency: Add additional powdered sugar (1-2 cups) as needed and beat on low speed. If frosting becomes too thick, add another tablespoon of heavy cream and beat to desired consistency.
  13. Frost cupcakes: Spread a generous dollop of chocolate frosting on each cooled cupcake and smooth with a spatula.
  14. Add sprinkles: Pour brown jimmie sprinkles into a bowl. Turn each frosted cupcake upside down and gently press the frosting into the sprinkles so they stick evenly.
  15. Attach pretzel legs: Break pretzels into appropriate size pieces. Press 4 pretzel pieces into each side of the cupcake to form 8 spider legs in total.
  16. Add candy eyeballs: Use a small dab of frosting to stick the candy eyeballs onto the cupcake, finishing the spider look.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Make sure cupcakes are completely cooled before frosting to avoid melting the frosting.
  • The pretzel legs add a crunchy texture and authentic spider appearance; thin pretzel twists work best.
  • Adjust frosting sweetness by varying powdered sugar quantities as desired.
  • This recipe yields 24 standard-sized cupcakes.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

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