Easy Spider Cupcakes Are Fun To Make And Taste Delicious
These chocolate cupcakes are so yummy and fun to make. When I asked Avalon what she wanted to make for Halloween she said SPIDERS and I thought yea.. that’s kinda perfect. I used my black velvet cake recipe for the cupcakes and my easy buttercream for the frosting.
How To Make Easy Spider Cupcakes
For this project I actually happened to have some cake scraps left over from another project so I used those to make the cake bodies but you could totally use some of the cupcakes. The recipe makes plenty of cupcakes to spare. Combine the cake scraps with a little bit of chocolate ganache to make little truffle spider bodies.
Then you roll the truffles in sprinkles to give it a nice texture and look. We used a combination of black sanding sugar and sprinkles to vary the look but you could use whatever you like.
To make the body of the spider, melt down some candy melts. I used black but you could even just melt down chocolate if you want. I wanted to use something for the legs that would actually taste really good too so we went with pretzel sticks. Pipe a little bit of chocolate onto some parchment paper and arrange some pretzel sticks around the outside to make the legs. Place a couple of eye sprinkles onto the front and then pop the parchment into the freezer for a few minutes to set up the chocolate.
Once the bodies are set you can attach the truffle bodies to the chocolate with a little more melted chocolate.
For the cupcakes, I like to use a 2F piping tip because I just think it make such a pretty little swirl but any type of piping tip will work. I like to use a combo of yellow and orange buttercream so that you get a pretty swirl. I prefer to roll my buttercream up into a bullet (see video) to easily place it into the piping bag but it’s not 100% necessary.
All that’s left to do is place the little spiders onto the cupcakes and enjoy! We happily enjoyed two of these cupcakes right away and then brought the rest to my daughters school to enjoy!
Check out this video Avalon and I made together making these fun spider cupcakes for Halloween. Big thanks to hubby for filming us with my phone. I might need to invest in another camera if we’re doing to do more of these because that lighting is just… bad. *cringes*
This is a very dark chocolate cake and comes out almost black due to the dark cocoa powder. Paired with the easy buttercream and the cute spider cupcake toppers, this is a super fun treat to make! Makes about 48 cupcakes
Black Vevlet Cupcakes
- 13 oz AP flour
- 6 oz unsalted butter room temperature
- 16 oz superfine sugar
- 4 oz dutched cocoa powder we used Guittard 100% Cocoa Noir
- 4 large eggs room temperature
- 1 tsp salt
- 2 1/2 tsp baking powder
- 1/4 cup strong coffee cooled to room temperature
- 2 cup milk room temperature
- 1 Tbsp vanilla extract
- 2 tsp black food coloring
- 8 oz pasteurized egg whites
- 2 lbs powdered sugar
- 2 lbs unsalted butter
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 cups cake scraps
- 1/4 cup chocolate ganache or buttercream
- 6 oz candy melts
- 2 oz black sprinkles
- 1 bag pretzel sticks
- 1 bag eyeball sprinkles
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
If your ingredients just came out of the refrigerator or the coffee is too hot, your mixture could curdle during the process of making the cake batter and become ruined.
NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
Prepare cupcake pans with liners
Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, beating 1 full minute per egg.
Whisk the flour, baking powder, salt, and cocoa powder in a medium bowl.
Combine the milk, vanilla extract and strong coffee and black food coloring in a liquid measuring cup.
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
Divide the batter evenly into cupcake liners. I put about 1.5 oz in each cup using a medium sized ice cream scoop for easy portioning.
Combine egg whites and powdered sugar in the bowl of a stand mixer and whisk on high for about a minute. Then add in unsalted butter in small chunks, salt and vanilla and whip until light and white in color. Switch to the paddle attachment and mix on low (optional) to get out the bubbles. This takes about 10-15 minutes.
Divide buttercream in half and color yellow and orange. Roll into a bullet (see video) and place into a piping bag with a 2F piping tip. Pipe buttercream onto cupcakes and top with spider toppers.
October 15, 2018