Halloween Squished Spider Cupcakes
These creepy crawly spider cupcakes are simple to make and taste delicious too. These bloody spider cupcakes would look great at any Halloween party dessert table and are great fun to make with the kids.
Equipment
Ingredients
For the chocolate cupcakes
- 190 g Plain flour All purpose flour
- 200 g Granulated sugar
- 1 Teaspoon Bicarbonate of soda
- 1/4 Teaspoon Salt
- 25 g Cocoa powder
- 1 Tablespoon White distilled vinegar
- 236 ml Coffee Warm, not hot
- 80 ml Olive oil
- 1 Medium Egg at room temperature
- 2 Teaspoons Vanilla extract
For the white glaze icing
- 225 g Powdered icing sugar
- 15 ml Water
For the decoration
- 12 Gummy spiders
- Raspberry syrup to drizzle
Instructions
How to make the Halloween Spider Cupcakes
- First preheat your oven to 170 C, grab yourself a muffin tin, and fill it with 12 cupcake cases. Also grab two mixing bowls, one for wet ingredients and one for dry ingredients.
- In one bowl add the flour, sugar, cocoa powder, bicarbonate of soda, and salt, and then give it a good mix making sure there are no big lumps of cocoa powder.190 g Plain flour, 200 g Granulated sugar, 1 Teaspoon Bicarbonate of soda, 1/4 Teaspoon Salt, 25 g Cocoa powder
- In the second mixing bowl add the warm coffee, vinegar, olive oil, vanilla extract, and 1 egg, and then whisk until all the ingredients are combined.1 Tablespoon White distilled vinegar, 236 ml Coffee, 80 ml Olive oil, 1 Medium Egg, 2 Teaspoons Vanilla extract
- Add the wet ingredients to the bowl of dry ingredients and whisk until all the ingredients are well combined and until you have a runny batter-like mixture (don't over-mix).
- Divide the cupcake batter evenly between the 12 cupcake cases, and fill each paper case 2/3 full, I use an ice cream scoop to make each portion even.
- Bake in the middle of your preheated oven for 20 minutes, to test if the cupcakes are cooked simply stick a wooden cocktail stick into the center of your cupcake, if it comes out clean it's done if there is a little batter stuck to it, pop them back into your oven and bake for a couple more minutes.
- Once baked leave to cool for five minutes in their tin before transferring them to a wire rack to finish cooling.
For the white glaze icing
- Sift the powdered icing sugar into a mixing bowl, then gradually add the warm water until the icing becomes thick and runny and able to coat the back of a teaspoon. You May need to add a little more warm water to get the right consistency, but do this one drop at a time.225 g Powdered icing sugar, 15 ml Water
Decorating your Halloween cupcakes.
- First top each chocolate cupcake with white glaze icing. Do this by adding about a teaspoon of icing to the top of each cupcake and letting it run over the top making sure to cover the whole cupcake.
- Next, add a gummy spider to the top of each cake and drizzle a little raspberry syrup over the spider so it looks like it's just been squished and all bloody. This cupcake made me cringe when I added the raspberry sauce to the top of each cake. It's definitely a crowd pleaser for any Halloween party.12 Gummy spiders, Raspberry syrup
Video
9 Easy Halloween Cupcake Ideas, Great Halloween Horror Night Recipes!
Notes
Tips & Tricks
Wait for the cupcakes to fully cool to room temperature before decorating as the buttercream icing will melt.
When making the glaze icing you may need to add a little more warm water, but do this one drop at a time as it can change consistency very quickly.
Nutrition
Calories: 224kcalCarbohydrates: 51gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 256mgPotassium: 68mgFiber: 1gSugar: 37gVitamin A: 46IUCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!