Description
Spider Cupcakes are a fun and spooky treat perfect for Halloween parties or any festive occasion. These moist chocolate cupcakes are topped with rich cocoa frosting, decorated with brown jimmie sprinkles, pretzel legs, and candy eyeballs to create an adorable spider effect.
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 unsalted butter, room temperature (½ cup)
- 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
- 3-4 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- ½ tsp salt
Decorations
- Brown jimmie sprinkles
- Pretzels (Thin Twists preferred)
- Candy eyeballs
Instructions
- Preheat and Prepare: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prepare for baking.
- Melt Chocolate: Roughly chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave-safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until completely melted. Set aside to cool.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and the cooled melted chocolate and beat again for 30 seconds.
- Add Liquids and Dry Ingredients: Add half of the buttermilk to the butter mixture and beat for about 20 seconds. Add half of the dry ingredients and mix. Then add the remaining buttermilk plus the hot water and mix until just combined. Finally, add the remaining dry ingredients and beat on low speed until fully combined.
- Fill and Bake: Fill the muffin liners halfway full with batter. Bake for 17-19 minutes at 350º F or until a toothpick inserted into the center comes out with moist crumbs. Let the cupcakes cool completely before frosting.
- Prepare Frosting: Beat the butter on high for 3 minutes until creamy. Sift in the cocoa powder and 3 cups of powdered sugar. Beat on low speed until combined and thick. Mix in 3 tablespoons of heavy cream, vanilla extract, and salt. Add additional powdered sugar (1-2 cups) as needed, mixing on low. If frosting is too thick, add an extra tablespoon of heavy cream.
- Assemble Spider Cupcakes: Spread a dollop of frosting on each cupcake and smooth with a spatula. Place brown jimmie sprinkles in a bowl, turn the cupcake upside down and lightly press the frosting into the sprinkles to adhere. Break pretzels into pieces and press 4 legs into each side of the cupcake for 8 legs total. Attach candy eyeballs using a small amount of frosting.
Notes
- Use room temperature butter for better mixing and fluffier cupcakes and frosting.
- Ensure the melted chocolate for the batter is cooled to avoid cooking the eggs when added.
- Frosting consistency can be adjusted with more powdered sugar or heavy cream for spreading or piping.
- Thin Twists pretzels work best for spider legs due to their size.
- Make sure cupcakes are completely cool before frosting to prevent melting the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 33g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
