Recipe Image

Spider Cupcakes

  • Beginner
  • 24 Cupcakes
  • 45 min
Baking Success Or Baking Mess


Cupcake batter
1 cup water
1/2 cup cocoa powder
1/2 cup dark chocolate chips
2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
1 teaspoon salt
1 cup buttermilk
2/3 cup Mazola® Canola, Corn OR Vegetable Oil
2 eggs
2 teaspoons pure vanilla extract
Vanilla Buttercream icing
½ cup butter, softened
2 tablespoons Crown® Lily White® Corn Syrup
½ cup butter, softened
2 ½- 3 cups Icing sugar
1 tablespoon milk
24 Oreo cookies
Black licorice, 192- 2” pieces
24 Mini marshmallows
48 Chocolate chips
Cupcake pan
Cupcake liners


Preheat oven to 350ºF. Line 2 cupcake trays with 24

Halloween themed paper liners.

Combine water and cocoa powder in a small saucepan over medium-low

heat. Stir until smooth and bring just to a boil. Remove from heat

and stir in chocolate chips until melted. Set aside to cool.

Whisk together flour, sugar, baking powder and salt in a large

mixer bowl. Add buttermilk, oil, eggs and vanilla, mix for 1 to 2 minutes

on medium speed or until smooth. Add chocolate mixture and continue

mixing for 1 minute or until well blended.

Portion batter evenly into baking cups, filling each

approximately 3/4 full. Bake for 20-25 minutes, rotating pans halfway

through baking. Test doneness using a toothpick

inserted in the center, it will come out clean when done. Allow cupcakes

to cool in the pan for a few minutes before removing to cool completely on wire


For the icing, beat butter, corn syrup and vanilla in a large

mixing bowl until light and creamy. Gradually add icing sugar and milk

until fluffy, adding additional milk as needed to reach desired

spreading consistency.

Cut the liquorice strands into

approximately 2” long pieces for the legs, you’ll need 8 legs for each cupcake. Cut the mini marshmallows in half for the

eyes and have a small bowl of chocolate chips ready for the center of the eyes.

Fill a piping bag or spread a heaping spoonful of icing on top of

a cupcake to create a base to hold your spider decorations. Place 4

licorice legs into the icing on each side of the cupcake, 8 pieces total. Place the Oreo cookie on top for the body of

the spider and then two mini marshmallow halves, sticky side down, for the eyes

and two chocolate chips for the centre of the eyes. Repeat for remaining cupcakes.

Best eaten immediately or within two

days. To store, keep refrigerated.

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