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Close-up of charming chocolate halloween spider cupcakes with Oreo bodies and candy eyes on a light surface.

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.
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 2 hours 18 minutes
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.