• Prep Time:
  • Cooking Time:
  • Serves: 18-servings

Spooky Spider Cupcakes

  • Recipe Submitted by on

Category: Kids, Holiday, Cakes

 Ingredients List

  • 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
  • 3/4 cup + 2 tbsp canned 100% pure pumpkin
  • 3/4 cup + 2 tbsp water
  • =======For the glaze=========
  • 1/2 cup + 2 tbsp confectioners' sugar
  • 4 tsp unsweetened cocoa powder
  • 1 tbsp 1% milk, plus 1 tsp if needed
  • 1/4 tsp vanilla extract
  • pinch of salt
  • =========For the toppings===========
  • 6 tbsp chocolate sprinkles
  • black string licorice, cut into 2 inch strips (Wilton)
  • Wilton eyeball candy

 Directions

Preheat oven to 350°. Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)

Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.

Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles. Quickly add eyes before glaze dries.

To add legs, poke holes with a bamboo stick, then insert. Can be made the night before.

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