Spooky spider cupcakes can me made from scratch or from boxed ingredients. I use a recipe that came from Hershey. If you are not that kind of baker you can go the box route and get dark chocolate mix and frosting.In addition to the ingredients below you will need:
Spider Cupcake extras
- licorice strips
- candy eyes
- chocolate jimmies
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“ESPECIALLY DARK” CHOCOLATE FROSTING (recipe follows)
Directions for Cupcake batter
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “ESPECIALLY DARK” CHOCOLATE FROSTING.
Makes 12 servings or 30 cupcakes.
“ESPECIALLY DARK” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter,Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed.Stir in vanilla.About 2 cups frosting.
Cut tips off of the licorice and cut into thin strips. Then cut in half to make legs.
Add eight legs and eyes and sprinkle on non-perils or colored sugar.
Check out the other Halloween Foods I’ve created.