Spooky & Sweet: Easy Halloween Spider Cupcakes

Welcome to a world of spooky fun with these delightful Halloween spider cupcakes! Prepare for an easy baking adventure perfect for busy parents and beginner bakers. These treats feature a rich chocolate base and creamy, dreamy cream cheese frosting. They are ideal for Halloween parties, school events, or a fun activity with the kids.

Why You’ll Love These Halloween Spider Cupcake

You will adore these Halloween spider cupcakes for many reasons:

• They are effortlessly spooky and incredibly adorable, bringing smiles to every face.
• Enjoy rich, moist chocolate cupcakes that taste homemade and delicious.
• The creamy, not-too-sweet cream cheese frosting perfectly balances the chocolate.
• Customize this recipe for various dietary needs, including a fantastic gluten-free option.
• Quick decoration with minimal effort means more fun and less stress.

Ingredients

Gather your ingredients for these delightful Halloween spider cupcakes:

For the Cupcakes:

• 2 cups granulated sugar (or coconut sugar or 1 cup (320 grams) honey)
• 1 3/4 cups all-purpose flour (see notes)
• 3/4 cup Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs (or 2 chia eggs, see notes)
• 1 cup milk (any kind, see notes)
• 1/2 cup neutral oil (olive, canola, vegetable)
• 2 teaspoons vanilla extract
• 3/4 cup boiling water

Discover why Dutch-process cocoa powder is alkalized to reduce acidity, resulting in a darker color and milder flavor, and how it interacts with leavening agents in baking.

For the Cream Cheese Frosting:

• 2/3 cup unsalted butter (softened)
• 16 ounces full-fat cream cheese (room temperature, see notes)
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar

For Decoration:

• 24 Oreos (use GF Oreos if gluten-free)
• 1 1/3 cups semi-sweet chocolate chips (or chopped chocolate)
• 48 candy eyes

Notes & Substitutions

For flour, use all-purpose, whole wheat, or a specific gluten-free (GF) blend for best results. Avoid almond, coconut, or oat flours for GF baking, as they change the texture too much. For an egg-free option, use chia eggs (1 tablespoon chia seeds + 2.5 tablespoons water per egg, let sit for 5 minutes). Any type of milk works well in this recipe, from dairy to non-dairy alternatives. You can use any neutral oil like olive, canola, or vegetable oil. If using cream cheese outside of North America, drain any excess liquid before using for a firmer frosting. For a refined sugar-free option, substitute granulated sugar with coconut sugar or honey.

Equipment

You need a few basic kitchen tools to make these treats. Gather two muffin pans and 24 cupcake liners. A large mixing bowl, an electric mixer (stand or hand), and a whisk are essential. Have measuring cups and spoons ready. You also need a small saucepan or microwave-safe bowl for melting chocolate. A piping bag, or a Ziploc bag with a corner snipped off, helps with decorating.

Instructions

Making these adorable Halloween spider cupcakes is simple with our step-by-step guide. Follow these instructions carefully for the best results.

Make the Cupcakes

First, preheat your oven to 350°F (175°C). Line two muffin pans with 24 cupcake liners. In a large mixing bowl, combine the granulated sugar (if using honey, hold off for now), all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir these dry ingredients together well.

Next, add the eggs, milk, honey (if using), oil, and vanilla extract to the dry ingredients. Mix everything until it is just combined. Now, carefully stir in the boiling water. Do not worry; the batter will be quite thin, almost like water.

Fill each cupcake liner just a little more than halfway full. This prevents them from overflowing during baking. Bake the cupcakes for approximately 18 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs, but no liquid batter.

Allow the cupcakes to cool in their pans for 5 minutes. After this initial cooling, transfer them carefully to a wire rack to cool completely. This crucial step prevents the frosting from melting. Let them cool for about an hour before moving on to the frosting.

Make the Cream Cheese Frosting

Once your delicious chocolate cupcakes have cooled completely, it’s time to prepare the creamy frosting. In a medium bowl, beat the softened unsalted butter and full-fat cream cheese together until the mixture is soft and smooth. This creates a light and airy base for your frosting.

Add the salt and vanilla extract to the butter and cream cheese mixture. Beat again until these are fully combined, ensuring even flavor distribution. Gradually add the powdered sugar, about half a cup at a time, to the mixture. Continue beating after each addition until the frosting becomes wonderfully fluffy and spreadable.

Finally, spread about 5 teaspoons of this delightful cream cheese frosting evenly over each cooled chocolate cupcake. Get them ready for their spooky transformation.

Step-by-Step Decoration Guide

Note that the candy eyes should only be applied shortly before serving. If you refrigerate candy eyeballs for several hours, the moisture from the refrigerator can cause the black pupils to bleed a bit. You can add the Oreos and the chocolate legs to the cupcakes a day ahead of time and store them in the refrigerator.

To begin decorating your Halloween spider cupcakes, twist the Oreos apart. Place the side without the cream filling face up on top of each frosted cupcake. If you prefer a larger spider body, you can also use whole Oreos.

Melt the chocolate chips in a small saucepan over low heat, stirring constantly until fully melted and smooth. Alternatively, you can melt them in a microwave-safe bowl in 30-second intervals, stirring in between. Carefully pour the melted chocolate into a piping bag. If you don’t have a piping bag, a Ziploc bag with a tiny corner snipped off works perfectly.

Pipe four spider legs on both sides of each Oreo half, extending outwards from the “body.” These will form your spooky spider’s eight legs. Finally, pipe a tiny dot of melted chocolate on the back of two candy eyes. Gently place these on the Oreo to give your spider its adorable, watchful gaze.

Pro Tips for Perfect Halloween Spider Cupcakes

Achieve bakery-worthy Halloween spider cupcakes with these simple pro tips. Avoid overmixing your cupcake batter once wet and dry ingredients combine; mix just until no streaks remain. Ensure all dairy ingredients, like butter and cream cheese, are at room temperature for a smooth, lump-free frosting. Measure flour correctly by spooning it into the measuring cup and leveling it off. Always cool your cupcakes completely before applying frosting; this prevents the frosting from melting. Pipe chocolate legs while the melted chocolate is warm but not hot, ensuring smooth lines. For the best look, apply candy eyes just before serving to prevent any color bleeding.

Serving, Storage & Variations

These Halloween spider cupcakes are a fantastic addition to any festive gathering.

Serving Suggestions

Arrange your finished Halloween spider cupcakes on a spooky platter for an eye-catching display. Serve them at Halloween parties, potlucks, or school events. They pair wonderfully with other festive treats like pumpkin cookies or ghost brownies.

Storage Tips

Unfrosted cupcakes store well in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Frosted cupcakes (without spiders or candy eyes) can be refrigerated for up to 3 days. Frosted cupcakes with the Oreos and spider legs can be refrigerated for up to 1 day. Always add the candy eyeballs just a few hours before serving to prevent bleeding. For longer storage, unfrosted or frosted cupcakes (without decorations) freeze beautifully for up to 3 months in an airtight container.

Creative Variations

Experiment with a pumpkin spice cupcake base for an autumn twist. For a truly homemade touch, make your own chocolate cookies instead of using store-bought Oreos. You can also create DIY candy eyes using melted white chocolate chips and a tiny dot of black icing if you can’t find pre-made ones.

Nutrition Information

Please note that the following nutrition information is an estimate only and can vary based on specific ingredients and portion sizes. It is provided for informational purposes.

Frequently Asked Questions (FAQ)

Can I make these Halloween spider cupcakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a high-quality gluten-free baking blend and use gluten-free Oreos.

How far in advance can I prepare these cupcakes?
You can bake the unfrosted cupcakes up to 4 days ahead and store them. Frosting and decorating can happen a day before, but add candy eyes just before serving.

What if my cream cheese is too soft or runny?
If your cream cheese is too soft, refrigerate it for 15-30 minutes to firm it up before beating. Ensure it’s full-fat cream cheese for best results.

Why is the cupcake batter so thin?
The boiling water in the recipe makes the batter very thin, which is normal for this recipe. This thinness helps create incredibly moist and tender chocolate cupcakes.

Can I use a different type of frosting?
Yes, you can. While cream cheese frosting is recommended, a classic buttercream or even chocolate ganache would also work well.

How do I prevent candy eyes from “bleeding”?
To prevent candy eyes from bleeding, apply them only a few hours before you plan to serve the Halloween spider cupcakes. Avoid refrigerating the fully decorated cupcakes for extended periods.

Are there vegan options for this recipe?
Yes, you can make this recipe vegan. Use chia eggs, plant-based milk, and a suitable vegan butter substitute for the frosting. Ensure your Oreos are vegan.

Conclusion

These easy Halloween spider cupcakes offer a fun and delicious way to celebrate the spooky season. Their simple preparation, rich flavor, and adorable decoration make them a perfect choice for any baker, whether you are a beginner or a busy parent. Gather your ingredients, get creative, and enjoy making these delightful treats. We hope you love making and sharing these with your loved ones! Share your creations and rate the recipe to help others discover this Halloween favorite.

Spooky & Sweet: Easy Halloween Spider Cupcakes

bethany

These easy Halloween Spider Cupcakes feature moist chocolate cupcakes topped with a fluffy cream cheese frosting. Decorated with Oreo spiders, chocolate legs, and candy eyes, they are a fun and spooky treat perfect for any Halloween party.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 18 minutes mins

Total Time 2 hours hrs 18 minutes mins

Servings 24 cupcakes

Calories 400 kcal

Equipment

• Oven
• Muffin pans
• Muffin liners
• Large bowl
• Whisk or electric mixer
• Toothpick
• wire rack
• Small saucepan
• Piping bag

Ingredients

  

Cupcakes and Frosting

• 2 cups granulated sugar or coconut sugar or 1 cup (320 grams) honey
• 1 3/4 cups flour see notes
• 3/4 cup cocoa powder Dutch-process recommended
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs 50 grams each out of shell, or 2 chia eggs, see notes
• 1 cup milk see notes
• 1/2 cup oil see notes
• 2 teaspoons vanilla extract
• 3/4 cup boiling water see notes
• 2/3 cup unsalted butter softened
• 16 ounces full-fat cream cheese room temperature, see notes
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar

Decorations

• 24 Oreos use GF Oreos if gluten-free
• 1 1/3 cups semi-sweet chocolate chips or chopped chocolate
• 48 candy eyes

Instructions

 

To make the cupcakes

• Preheat your oven to 350 °F (175 °C) and line two muffin pans with 24 liners.
• In a large bowl, combine the sugar (if not using honey), flour, cocoa, baking powder, baking soda, and salt.
• Add eggs, milk, honey (if using), oil, and vanilla; mix until combined, then stir in the boiling water.
• Fill each liner slightly more than halfway and bake for 18 minutes, or until a toothpick comes out with moist crumbs.
• Cool in the pans for 5 minutes, then transfer to a rack to cool completely for about an hour before frosting.

Make the frosting

• Once the cupcakes have cooled, beat the softened butter and cream cheese until soft and smooth.
• Add the salt and vanilla, beating until combined, then gradually add powdered sugar, 1/2 cup at a time, until fluffy.
• Spread about 5 teaspoons of frosting over each cooled cupcake.

Decorate

• Note that candy eyes should be applied shortly before serving, though Oreos and legs can be added a day ahead and refrigerated.
• Twist the Oreos apart and place the side without frosting face up on each cupcake, or use whole Oreos.
• Melt chocolate in a small saucepan over low heat, stirring constantly, then pour into a piping bag.
• Pipe four chocolate legs on both sides of each Oreo and attach two candy eyes using a tiny bit of melted chocolate.

To store

• You can make the cupcakes up to 4 days in advance, refrigerating them after 2 days; frosted cupcakes can be refrigerated for up to 3 days.
• Frosted cupcakes with Oreos and spider legs can be refrigerated for up to 1 day; try to add candy eyeballs only a few hours before serving.

Notes

For best results, use softened butter and room temperature cream cheese for the frosting. The recipe allows for substitutions like coconut sugar or honey, and chia eggs. Remember to add candy eyeballs just a few hours before serving to prevent them from bleeding due to refrigeration moisture. Cupcakes can be made and stored for several days, but decoration elements have specific refrigeration guidelines.