Spider Cupcakes

Trick or Treat…
Try this great Halloween Desert!

Spider Cupcakes
Spider Cupcakes


  • 1 package chocolate cake mix
  • 2 cups sugar
  • ½ cup baking cocoa
  • ½ cup butter, cubed
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • 12 large marshmallows
  • Chocolate sprinkles
  • 48 M&M miniature baking bits
  • 192 pieces black licorice (3 inches)


Just decorate with M&M's if you wish
Just decorate with M&M’s if you wish
  1. Prepare cake batter according to package directions for cupcakes.
  2. Fill 24 greased or paper-lined muffin cups. Bake at 350 degrees F for 21-26 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.
  4. Cool to 110 degrees F. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes.
  5. Cut marshmallows in half widthwise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes.
  6. For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole. Yield: 2 dozen.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

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