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Cute and easy spider cupcakes recipe - fun Halloween food for kids
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Spooky Spider Cupcakes

These spooky spider cupcakes are easy to make and perfect for Halloween party food or fun Halloween treats for kids!
Prep Time20 mins
Cook Time20 mins
0 mins
Total Time40 mins
Course: Dessert, Party Food
Cuisine: British, Halloween, Vegetarian
Servings: 10 cupcakes
Author: Grace Hall

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

Store in an airtight container until ready to serve.