Halloween Tarantula Mini Cupcakes Recipes

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SPIDER CUPCAKES



Spider Cupcakes image

An invasion of fang-bearing, mini spider cupcakes are likely to be devoured in a flash. Moist chocolate cupcakes are topped with vanilla Swiss Meringue Buttercream, then are garnished with spooky details such as black sanding sugar, black licorice, and marshmallows. They're just the thing for a Halloween party!

Yield Makes about 56 mini cupcakes

Number Of Ingredients 17

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Black sanding sugar, cinnamon candy, marshmallows, and black licorice, for decorating

Steps:

  • Mini Chocolate Cupcakes: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
  • Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, 8 to 10 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
  • Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
  • Frost mini cupcakes with buttercream, then cover tops with sanding sugar. For each spider, use 2 cinnamon candies for eyes. For legs, attach 8 pieces of licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

HALLOWEEN SPIDER CUPCAKES



Halloween Spider Cupcakes image

I found this on the net, while searching for a fun treat to send with my daughter to her Kindergarten Halloween party. Prep time includes mixing & baking cupcakes.

Provided by Parrot Head Mama

Categories     Dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 6

2 1/2 cups semi-sweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or 1/2 cup crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
white frosting

Steps:

  • First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.
  • Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.

Nutrition Facts : Calories 110.1, Fat 7.3, SaturatedFat 3.4, Cholesterol 0.4, Sodium 9.9, Carbohydrate 12.5, Fiber 1.4, Sugar 9.7, Protein 1.7

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