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Halloween spider chocolate cupcakes recipe

Halloween spider chocolate cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

My favourite chocolate cupcakes. To lend them a Halloween theme, I decorate them with plastic spiders, you can also use other plastic insects, just use your imagination.

1 person made this

IngredientsMakes: 12 cupcakes

  • For the cupcakes
  • 60g unsweetened cocoa powder
  • 4 to 5 tablespoons boiling water
  • 175g butter, at room temperature
  • 175g caster sugar
  • 120g plain flour
  • 2 level teaspoons baking powder
  • 3 eggs
  • For the icing
  • 225g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 125g icing sugar, sifted
  • 1/2 teaspoon vanila extract
  • orange food coloring
  • plastic spiders

MethodPrep:15min ›Cook:25min ›Extra time:4hr › Ready in:4hr40min

  1. Preheat your oven to 200 C / Gas 6. Grease a muffin tin or line with paper cases.
  2. Sift cocoa powder in a large bowl and stir with 4 tablespoons boiling water till smooth, and 1 additional tablespoon water if needed. It should have the consistency of thick chocolate syrup. Stir in butter and sugar, then add eggs one after another and stir well after each addition.
  3. Mix flour and baking powder and stir into mixture.
  4. Fill muffin cases to about 2/3 (using your ice cream scoop works well).
  5. Bake in the preheated oven for 10 minutes. Insert a toothpick to check for doneness. Let cool for a few minutes in the tin, the unmould onto a cake rack.
  6. For the icing cut cream cheese in cubes and quickly stir with the butter till smooth. Gradually stir in icing sugar and vanilla extract. Stir till smooth but not too long. At the end add a few drops food colouring till the desired colour is reached.
  7. Fill icing in a pastry bag with star shaped tip and pipe a the icing on the cupcakes in a circle, starting from the outside and place a plastic spider in the centre.

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Spider Cupcakes for Halloween

These easy Spider Cupcakes for Halloween are the perfect Halloween treat for kids and adults alike!

This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.


Halloween Spider Cupcakes

Confession time: Jason and I don’t have any children, and my niece and nephews are back in Los Angeles so I made these spider cupcakes just for me. They were just too cute, and it was a sure way to get me in the Halloween mood.

These cupcakes are incredibly easy to make and kid-friendly so you can definitely have your kids help out in the kitchen with these adorable cupcakes. Not to mention, they’re even more fun to gobble up!

And yes, spiders have 8 legs – I only did 6 here as I ran out of room on the cupcakes!


  • For the Crust:
  • 3/4 cup crumbled vanilla wafers (about 30 wafers)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • For the Cheesecake Filling:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup (about 1 3/4 ounces) granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 ounces bittersweet chocolate, melted and slightly cooled (see notes)
  • For the Glazes:
  • 1/3 cup plus 1 tablespoon heavy cream
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon corn syrup
  • 3 ounces white chocolate, finely chopped

For the Crust: Adjust oven rack to middle position and preheat oven to 350°F. Line muffin tin with paper liners. In food processor, pulse wafers until they turn into fine crumbs. Add butter, sugar, and salt and pulse just to combine. Use fingertips or a 1/4-cup measure to press 1 tablespoon cookie mixture into bottom of each cup. Bake just until set, 5 to 7 minutes. Transfer tin to cooling rack. Decrease oven temperature to 300°F.

For the Cheesecake Filling: In a stand mixer fitted with the whisk attachment, beat cream cheese and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in sour cream, then eggs, 1 at a time, beating well after each addition. Beat in vanilla and salt. Scrape bottom and sides of bowl with rubber spatula as needed. Decrease mixer speed to low and add chocolate. Beat until well combined, about 2 minutes.

Divide batter equally among muffin cups (see note) and bake until set, about 20 minutes. Transfer to cooling rack and cool to room temperature, about 10 minutes, then refrigerate until chilled, about 1 hour.

For the Glazes: Bring 1/3 cup cream to simmer in small saucepan over medium heat or in bowl in microwave. Place bittersweet chocolate and corn syrup in small bowl. Pour cream over chocolate and stir until smooth. Spoon glaze over cupcakes, smoothing with back of spoon. Refrigerate until set, about 15 minutes.

Combine remaining 1 tablespoon cream and white chocolate in small bowl and microwave 30 to 60 seconds, pausing microwave every 20 seconds to stir, until smooth and melted. Fill a pastry bag fitted with a small tip with white chocolate and create spiral pattern over chocolate. Drag a toothpick, starting at the middle, to the edges of the cupcake to make a spider web pattern. Serve.


Recipe Summary

  • 12 unfrosted cupcakes
  • ½ cup prepared chocolate frosting
  • 8 strips red licorice
  • 12 candy-coated milk chocolate pieces (such as M&M's®)
  • ½ cup prepared chocolate frosting
  • ¼ cup chocolate cookie crumbs
  • 4 gummy worm candies
  • 1 cup prepared chocolate frosting
  • 4 rectangular or oval sandwich cookies (such as Milano®)
  • ¼ cup chocolate cookie crumbs

For spider cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Cut each licorice strip into 3 pieces. Poke 6 holes around the sides of each cupcake with a skewer. Insert 1 licorice piece into each hole for the spider legs. Place 2 candy-coated milk chocolate pieces as eyes and one for the nose. Add drops of icing to the eyes to make pupils.

For worm cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Sprinkle cookie crumbs on top to resemble dirt. Cut gummy worms in half and brush the cut side with some frosting. Stick onto the cupcakes on either side.

For graveyard cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Fill a pastry bag fitted with a small plain tip with remaining chocolate frosting. Write "RIP" or draw a cross on each sandwich cookie. Insert decorated cookies into the cupcake so that they look like tombstones. Sprinkle chocolate cookie crumbs around the cookie tombstones to resemble dirt.


Spooky Spider Cupcakes/Muffins for a Howling Halloween!

I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate. only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716.


How to Make Chocolate Spiderweb Cupcake Toppers

Note: For your convenience in creating these Spiderweb Cupcakes, we’ve included shop-able ad links to some of the products we used. Read our disclosure policy here.

Line a flat cookie sheet with wax paper. Use bag clips to keep your wax paper attached to the cookie sheet and prevent slipping.

Melt 1-2 cups dark chocolate chips in a microwave-safe frosting decorating bag. (Safety tip: If using a regular plastic zipper bag, melt chips in a microwave-safe bowl first and scoop into your bag).

Cut off the tip of your frosting decorating bag — you only want a small opening, just enough space that a toothpick could pass through.

Use your piping bag filled with chocolate to draw spiderwebs and spiders onto your wax paper. Make at least one per cupcake, plus a couple extras just in case.

Tip: Thicker spiderwebs and spiders are sturdier and easier to handle.

Place your cookie sheet in the freezer or fridge until the chocolate hardens. Once chocolate is fully set, simply peel your chocolate spiderweb cupcake toppers from the paper and place on your cupcakes.

More Halloween Recipes

Whipped Icing — Our Favorite Cupcake Shortcut

The next time you visit your local grocer’s bakery counter, ask for cupcakes (or cakes) made with Whipped Icing! I purchased these cupcakes at Kroger right here in Houston.

What makes whipped icing the #1 choice of shoppers?

  • Less sugar and fewer calories than heavier buttercream frosting
  • No trans fats
  • Smooth, creamy texture (never gritty)
  • Balanced flavor for just the right amount of sweetness

Whipped icing is available in a wide range of exciting flavors and colors that allow you to fully customize your holiday desserts — from S’mores to Salted Caramel and more, they’ve got it covered!


Ingredients

Natural orange food colouring (or a mixture of red and yellow)

*Recipe is based on 70% fat buttery baking spread

You will also need…

12 hole cupcake tin and cupcake cases, cocktail stick, small piping bag

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Place the flour, 250g Carnation condensed milk, egg, orange zest, 85g buttery baking spread, baking powder and food colouring into a bowl.

Spoon into the cases and bake for approximately 15-18 minutes until springy to the touch. Cool slightly then transfer to a cooling rack to cool completely.

Break the milk and dark chocolate into one bowl and melt gently in the microwave, then add the butter (this will help the chocolate stay soft once set). Melt the white chocolate in a separate bowl (take care not to let it get too hot!). Fill a small piping bag with the white chocolate. Spread each cooled cake with the dark/milk chocolate then pipe white chocolate in rings on top of the cakes with one dot in the very centre. Use a cocktail stick to drag the white chocolate from the centre dot out to make web shapes! Happy Halloweeeen!


  • 1 package (2-layer size) chocolate cake mix
  • 1 Teaspoon McCormick® All Natural Pure Vanilla Extract
  • 16 Ounces chocolate frosting
  • McCormick® Black Food Color
  • Assorted decorations, such as chocolate sprinkles, black string licorice, red candy-coated pieces and white chocolate chips

Prepare cake mix as directed on package, adding vanilla.

Bake as directed on package for cupcakes.

Cool cupcakes on wire rack.

Tint frosting black with 1/2 teaspoon black food color.

Frost cupcakes, mounding frosting in center of cupcake to create a dome shape.

Sprinkle cupcakes with chocolate sprinkles.

Cut string licorice into 2-inch lengths and use for the spider legs.

Attach candy-coated pieces to flat side of chocolate chips with some frosting.


1. Marshmallow Ghost Cupcakes

With marshmallow this cupcakes makes a delicious and fun dessert for halloween that your kids will love to eat!
Get the recipe here.

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