Dark Chocolate Spider Cupcakes with Choc..


Are you ready for Halloween yet? Only one more week to go. I thought I would share another fun Halloween recipe with you today. How cute are these little spider cupcakes? You can add these spider cupcake stands to the list of things from Target I definitely don’t need, but still buy anyway. That list is a lot longer than I care to admit. But I knew I wanted to make spider cupcakes as soon as I saw them so into my shopping cart they went. I also found the candy eyes in the Halloween aisle of Target, but you can also get them at Walmart, Michaels or online.


Even if you can’t find the spider cupcake holders that I used, you can easily use black licorice to construct the spider legs. Then your spiders would be 100% edible! I told you that I love baking Halloween recipes. You really can get so creative during this time of the year. Plus it is the one time of the year when it is acceptable to make food that doesn’t look very appetizing. Although I still think these spider cupcakes are really cute, not exactly a spooky dessert :)

Dark Chocolate Spider Cupcakes with Chocolate Ganache
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • ¾ cup cocoa powder, unsweetened
  • 1½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 large eggs
  • ¾ cup water
  • ¾ cup buttermilk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla
For the Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
Chocolate Sprinkles and Candy Eyes for decoration
  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, water, buttermilk, vegetable oil and vanilla. Mix until fully incorporated and smooth.
  3. Fill each muffin cup about ⅔ full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a cooling rack.
  1. Combine heavy cream and chocolate chips in a heat-proof bowl set on top of a pot of barely simmering water. Allow chocolate chips to melt completely, stirring throughout the process. Make sure to keep stirring as you do not want the chocolate to burn. Once melted, remove from heat and allow to cool for 2-3 minutes.
  2. Take cooled cupcakes and dip into the bowl of chocolate ganache one at a time, making sure to completely cover each of the cupcake tops. Return to cooling rack and allow the ganache to set for 2-3 minutes.
  3. Add chocolate sprinkles to the cupcakes and candy eyes on top.
Source: Cupcake recipe from Martha Stewart, Ganache recipe from Georgetown Cupcake


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