Want to bake up some spooky treats for Halloween next week? These yummy spider cupcakes are easy to make and perfect for serving up at Halloween parties for kids (and adults too!).
I created these fun spider cupcakes using the easy homemade Halloween sprinkles that I shared with you yesterday.
Though I can't pretend that these chocolatey cupcakes are in any way healthy, the coconut sprinkles do help to reduce the sugar content a little whilst adding some delicious coconut flavour.
If you'd like to try your hand at making your own Halloween sprinkles, check out the instructions and my quick video tutorial here: Homemade Halloween Coconut Sprinkles Recipe.
These spider cupcakes make a great baking project to get the kids involved with - they can help to make the sprinkles, bake the cakes, whisk up the buttercream and of course decorate their own spooky spiders!
Spooky Spider Cupcakes
For the chocolate cupcakes (makes 10):
- 150g butter
- 150g dark brown sugar
- 2 large eggs
- 120g self raising flour
- 40g cocoa powder
- 1 level tsp baking powder
To decorate:
- 150g butter
- 250g icing sugar
- 50g cocoa powder
- splash milk (if needed)
- 40g purple coconut sprinkles (see recipe here)
- 40g black coconut sprinkles
- 10 strawberry laces
- 20 edible candy eyeballs
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Line muffin tin with 10 muffin cases.
Pop the butter into a mixing bowl then add the sugar and eggs. Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until completely combined.
Divide the cake mixture equally between the muffin cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch. Transfer to a wire rack to cool.
Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar and cocoa powder, a little at a time, until completely combined. Add the milk in small splashes, whisking in between, until the icing is at the correct consistency for piping.
Once the cupcakes are completely cool, decorate the cupcakes.
Spoon the buttercream into a piping bag with a large round piping tip. Pip a generous portion of buttercream onto each cupcake.
Pour the coconut sprinkles into two small bowls. Take a buttercream covered cupcake and dip it, icing first, into one of the coconut sprinkle bowls to coat.
Repeat until all of your cupcakes are coated in coconut sprinkles - I coated half of mine in black and half of them in purple.
Cut a strawberry lace into 8 equal pieces with clean kitchen scissors or a sharp knife. Carefully push 4 pieces of strawberry lace into the icing on each side of a cupcake to form legs. Repeat until all of the cupcakes have 8 strawberry lace legs each.
Finish each spider cupcake with 2 edible candy eyes.
Store in an airtight container until ready to serve.
Enjoy!
If you enjoyed this recipe, you may also like these other recipes made using the same homemade Halloween sprinkles: Homemade Halloween Coconut Sprinkles, Creepy Apple 'Donuts', Monster Edible Wands & Pumpkin Spice Energy Bites.
For more fun Halloween food ideas like this one, head over to the Halloween fun food section here on the Eats Amazing blog or pop over and follow my Halloween Pinterest boards for lots more fun ideas from around the web; Halloween Food, Healthy Halloween Food or Halloween Fun.
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
Spooky Spider Cupcakes
Ingredients
For the chocolate cupcakes (makes 10):
- 150 g butter
- 150 g dark brown sugar
- 2 large eggs
- 120 g self raising flour
- 40 g cocoa powder
- 1 level tsp baking powder
To decorate:
- 150 g butter
- 250 g icing sugar
- 50 g cocoa powder
- splash milk if needed
- 40 g purple coconut sprinkles see recipe here
- 40 g black coconut sprinkles
- 10 strawberry laces
- 20 edible candy eyes
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Line muffin tin with 10 muffin cases.
- Pop the butter into a mixing bowl then add the sugar and eggs. Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until completely combined.
- Divide the cake mixture equally between the muffin cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch. Transfer to a wire rack to cool.
- Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar and cocoa powder, a little at a time, until completely combined. Add the milk in small splashes, whisking in between, until the icing is at the correct consistency for piping.
- Once the cupcakes are completely cool, decorate the cupcakes.
- Spoon the buttercream into a piping bag with a large round piping tip. Pip a generous portion of buttercream onto each cupcake.
- Pour the coconut sprinkles into two small bowls. Take a buttercream covered cupcake and dip it, icing first, into one of the coconut sprinkle bowls to coat.
- Repeat until all of your cupcakes are coated in coconut sprinkles - I coated half of mine in black and half of them in purple.
- Cut a strawberry lace into 8 equal pieces with clean kitchen scissors or a sharp knife. Carefully push 4 pieces of strawberry lace into the icing on each side of a cupcake to form legs. Repeat until all of the cupcakes have 8 strawberry lace legs each.
- Finish each spider cupcake with 2 edible candy eyes,
Notes
Love this fun recipe? Why not save it to Pinterest so you can easily find it again!
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