Spooky Spider Cupcakes

Guest post by Nicole Triebe of Windy City Dinner Fairy

Halloween is just a couple days away, and it’s never too late to think of including dessert on your Halloween menu!  Since I’ve been an adult, Halloween hasn’t been as big of a deal compared to my childhood days of planning my Halloween costume months in advance. 

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However, since learning we were expecting right around this scary All Hallows Eve, Halloween has become just as exciting as when I was a kid.  I’m partnering with Solo Cup to show you how to make these easy Spooky Spider Halloween cupcakes that will be a hit with kids and adults alike!  I promise you everyone will be on board with double chocolate cupcakes with a scary twist!

Cupcakes are always my go-to when showing non-bakers how easy baking can be!  They’re much less intimidating than making layered cakes, and have that special individual touch for your guests.  These Spooky Spider Halloween cupcakes are so easy to make with the kids, too!

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How Do I make Spooky Spider Halloween Cupcakes?

Start by baking my favorite double chocolate cupcake recipe, found below.  This is hands down my most requested cake flavor, and for a good reason!  It doesn’t taste too sweet like some chocolate cake recipes, and the sponge is so moist!  It's the perfect flavor for these spooky spider Halloween cupcakes.  Once the cupcakes are cooled, scoop the frosting into a Solo bowl and have the kids mix it up a bit before spreading it on the cupcakes.

Using a small offset spatula, or a knife, spread the chocolate frosting over the top of the cupcake.  It doesn’t have to be super smooth, because you’re going to dip it in the sprinkles after, covering any bumps in the frosting.

Add the black sugar sprinkles into another solo bowl.  Once the cupcake is frosted, press the frosting side down into the sprinkle filled solo bowl.  Make sure to swirl the cupcake around so that all chocolate is covered by black sugar sprinkles.

Cut the black licorice laces into 2″ pieces.  Stick 4 on either side of each cupcake.  Place on the red cinnamon candies for eyes.

Ingredients

For the cupcakes:

  • 3/4 cup cocoa powder
  • 1 3/4 cups all purose flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 1 cup freshly brewed black coffee
  • 1 cup milk
  • 1/2 cup vegetable/canola oil
  • 2 eggs
  • 1 tsp salt

For the decor:

  • Chocolate Frosting
  • Black Sugar Sprinkles
  • Black Licorice Laces for the spider legs, cut into 2" pieces
  • Cinnamon Imperials for the eyes

Directions

Combine your dry ingredients in a large bowl.  Add milk, oil and coffee and stir to combine.  Add eggs and stir to combine.  

Preheat oven to 350 degrees. 

Line muffin tin with cupcake liners.  Using a large ice cream scoop with release, scoop batter into cupcake liners.  

Bake for 13 minutes and remove from oven.  Let cool before frosting. 

Using a small offset spatula, or a knife, spread the chocolate frosting over the top of the cupcake.  It doesn't have to be super smooth, because you're going to dip it in the sprinkles after, covering any bumps in the frosting. 

Add the black sugar sprinkles into another solo bowl.  Once the cupcake is frosted, press the frosting side down into the sprinkle filled solo bowl.  Make sure to swirl the cupcake around so that all chocolate is covered by black sugar sprinkles.  

Cut the black licorice laces into 2" pieces.  Stick 4 on either side of each cupcake.  Place on the red cinnamon candies for eyes.

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