Description

Delightfully spooky and delicious Spider Cupcakes perfect for Halloween celebrations. These rich chocolate cupcakes feature a moist cocoa base topped with creamy full-fat cream cheese frosting, decorated with Oreo spiders complete with candy eyes and chocolate legs. Flexible for traditional, whole wheat, or gluten-free versions, they make a fun and festive treat for all ages.

Ingredients

Scale

Cake Ingredients

2 cups granulated sugar (or coconut sugar or 1 cup (320 grams) honey)
1 3/4 cups flour (see notes for options)
3/4 cup cocoa powder (Dutch-process recommended)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs (about 50 grams each out of shell, or 2 chia eggs as substitute)
1 cup milk (see notes for options)
1/2 cup oil (see notes for options)
2 teaspoons vanilla extract
3/4 cup boiling water

Frosting Ingredients

2/3 cup unsalted butter, softened
16 ounces full-fat cream cheese, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups powdered sugar

Decoration Ingredients

24 Oreos (use gluten-free Oreos if gluten-free)
1 1/3 cups semi-sweet chocolate chips (or chopped chocolate)
48 candy eyes

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Instructions

Prepare the Cake Batter: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined. This will create a uniform dry mix for the cupcakes.
Mix Wet Ingredients: In a separate bowl, beat the eggs with the milk, oil, and vanilla extract until smooth. Gradually add the wet mix to the dry ingredients, stirring gently to combine.
Add Boiling Water: Carefully stir in the boiling water to the batter; this will thin the batter and enhance the chocolate flavor. Mix until smooth but do not overbeat to maintain cupcake texture.
Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Make the Cream Cheese Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add salt, vanilla extract, and powdered sugar gradually, continuing to beat until fluffy and well combined.
Decorate the Cupcakes: Spread or pipe cream cheese frosting generously over each cooled cupcake. To make spiders, carefully twist apart Oreos, sandwiching candy eyes onto one half for the spider body. Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth.
Assemble the Oreo Spiders: Using a fork or small tool dipped in melted chocolate, carefully pipe chocolate legs onto a parchment-lined surface, then transfer the Oreo spider bodies onto the cupcakes. Attach two candy eyes per spider. Use melted chocolate as ‘glue’ to secure legs and eyes, letting it set.
Final Touches: Allow the chocolate legs to harden at room temperature or chill briefly in the refrigerator so the spiders hold their shape before serving. Enjoy your festively creepy Spider Cupcakes!

Notes

These cupcakes are versatile: you can use whole wheat flour or gluten-free flour blends for dietary preferences.
Honey can be substituted for sugar, but adjust liquid ingredients slightly as honey adds moisture.
Chia eggs can replace chicken eggs for a vegan variation, but the cream cheese frosting will not be vegan unless substituted.
Milk can be any type including dairy-free alternatives for lactose intolerance.
For best results, use Dutch-process cocoa powder for a richer chocolate flavor and better rise.
The cream cheese frosting is full-fat for optimal texture and flavor but can be modified to lower-fat versions.
Use gluten-free Oreos or alternative sandwich cookies to keep the cupcakes gluten-free.
Candy eyes are widely available at baking supply stores; alternatives like small edible pearls work as well.

Nutrition

Serving Size: 1 cupcake
Calories: 421 kcal
Sugar: 36 g
Sodium: 290 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 48 mg