Spider Cupcakes for Halloween

Perfect frosted chocolate cupcakes that are turned into cute Halloween spiders!

Chocolate Cupcakes

Ingredients

• 3/4 cup all-purpose flour

• 1/2 cup unsweetened natural cocoa powder

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs, at room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/3 cup vegetable or canola oilnbsp;

• 2 teaspoons pure vanilla extract

• 1/2 cup buttermilk, at room temperature

Steps

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not over mix. The batter will be thin.

3. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

   
   

Chocolate Buttercream Frosting

Ingredients

• 1 cup unsalted butter, softened to room temperature2

• 3 and 1/2 cups confectionersnbsp;sugar

• 1/2 cup unsweetened natural or dutch-process coca powdernbsp;

• 3 Tablespoons heavy cream or milk

• 1/4 teaspoon salt

• 2 teaspoons pure vanilla extract

Steps

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

2. Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

Topping

• Brown sprinkles

• Red Mamp;M’s

• Twizzlers pull and peel licorice candy