Description

These Spooky Halloween Spider Cupcakes are a fun and festive treat perfect for Halloween parties. Moist chocolate cupcakes are topped with smooth white frosting and decorated with cute spider designs made from orange and black frosting, candy eyeballs, and mini chocolate sandwich cookies for a creepy-crawly effect that’s sure to delight kids and adults alike.

Ingredients

Scale

The Best Chocolate Cupcakes

12 chocolate cupcakes (homemade or boxed mix)

Frosting and Decorations

White frosting (approx. 8 oz.)
Orange frosting (approx. 8 oz.)
Black frosting (approx. 8 oz.)
Candy eyeballs (24 pieces)
Mini chocolate sandwich cookies (12 cookies)
Cornstarch (for smoothing the frosting dots)

Cook Mode Prevent your screen from going dark

Instructions

Make chocolate cupcakes: Bake the chocolate cupcakes following your chosen recipe or box instructions. Once baked, transfer them to a cooling rack and let them cool completely to ensure the frosting doesn’t melt.
Frost cupcakes: Using a piping bag fitted with a round tip, pipe white frosting evenly on top of each cooled cupcake. Use a spatula to gently smooth the frosting, creating a flat surface for decorating.
Make spider’s body: With orange frosting, pipe a small circle roughly the size of a half dollar coin on the top center of each cupcake to form the spider’s body.
Create spider’s head: Take a mini chocolate sandwich cookie for each spider. Pipe a dot of orange frosting on one side of the cookie to act as glue, then stick two candy eyeballs onto it. Place the cookie so it leans against the orange spider body on the cupcake, forming the spider’s head.
Make spider’s legs: Using both black and orange frosting, pipe alternating colored dots extending from the spider body outward to represent 4 legs on each side (8 legs total). Dip a clean brush into cornstarch and gently smooth each dot. This technique refines the look of the legs, giving a polished appearance.

Notes

Allow cupcakes to cool completely before frosting to prevent melting.
If you don’t have piping bags, use zip-top bags with a small corner cut off as a substitute.
Cornstarch on your brush prevents sticking and helps create smooth frosting dots for the legs.
For a stronger orange and black color, use gel food coloring instead of liquid.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg