Our mini spooky spider cupcakes are full of chocolate and candy, ideal for celebrating your favorite scary holiday with kids.
Celebrate Halloween and bake up some frightful fun with our Mini Spooky Spider Cupcakes recipe. This kid-friendly dessert is easy to make and customizable. It is a perfect treat for parties and sure to bre a hit with ghouls and boys of ages.
Recipe Ingredient Notes
To make Mini Spooky Spider Cupcakes, you will need the following ingredients:
- 15.25 ounces Devils Food Cake Mix
- 16 ounces chocolate frosting Reserve 2 Tablespoons in a plastic bag for your glue
- 1 cup chocolate sprinkles
- 24 mini marshmallows
- ¼ cup mini M&Ms
- 5 pieces red pull n peel licorice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Mini Spooky Spider Cupcakes
- Prepare the cake mix according to the package instructions.
- Line mini cupcake pan with small paper-liners. Fill liner with about 1 tablespoon of batter.
- Bake in a preheated 350℉ for about 10-12 minutes or until no longer gooey in the middle. Watch them closely, so they do not burn. Transfer to a wire rack, and cool completely.
- Spread the tops of the cupcakes with frosting. Then, coat the tops with chocolate sprinkles.
- Cut the marshmallows in half crosswise. Using the reserved frosting in a bag, cut a small hole in the corner of the bag. Attach teh two halved marshmallow pieces to each cupcake as eyes. Dot hte center of each marshmallow piece with frosting, and attach the M&M’s. Make sure the M&M’s are facing in, so they do not have Ms on their eyes.
- Cut each licorice lace into one inch pieces. Press four holes into two sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs. I used 8 pieces for 8 legs.
Cooking Tips
It is vital that you let the cupcakes completely cool before assembling. If you put on thick frosting, it will be faster to stick your licorice legs in.
Storage Instructions
To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.
- Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
- Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
- Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
Enjoy More Delicious Cupcake Recipes
Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!
- Neapolitan Cupcakes
- Confetti Cupcakes with Homemade Strawberry Buttercream Frosting
- Texas Sheet Cake Cupcakes
- Easy Vanilla Cupcake
Explore More Delicious Halloween Desserts
- 4-Ingredient Pumpkin Dip
- Candy Corn Fudge
- Caramel Toffee Pumpkin Cake
- Halloween Graveyard Pudding Cups
- Halloween Micky Mouse Caramel Apples
- Melted Witch Cupcakes
- Mini Pumpkin Cheesecakes
- Mummy Donut Holes
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Muddy Buddies
- Roasted Pumpkin Spice Almonds
- Spooky Oreo Cheesecake Trifle
- White Chocolate Monster Munch Chex Mix
- Vampire Donuts
Mini Spooky Spider Cupcakes Recipe
Our mini spooky spider cupcakes are full of chocolate and candy, ideal for celebrating your favorite scary holiday with kids.
Serving cupcakes
Video
Ingredients
- 15.25 ounces Devils Food Cake Mix
- 16 ounces chocolate frosting, Reserve 2 Tablespoons in a plastic bag for your glue
- 1 cup chocolate sprinkles
- 24 mini marshmallows
- ¼ cup mini M&Ms
- 5 pieces red pull n peel licorice
Instructions
- Prepare the cake mix according to the package instructions.
- Line mini cupcake pan with small paper-liners. Fill liner with about 1 tablespoon of batter.
- Bake in a preheated 350℉ for about 10-12 minutes or until no longer gooey in the middle. Watch them closely, so they do not burn. Transfer to a wire rack, and cool completely.
- Spread the tops of the cupcakes with frosting. Then, coat the tops with chocolate sprinkles.
- Cut the marshmallows in half crosswise. Using the reserved frosting in a bag, cut a small hole in the corner of the bag. Attach teh two halved marshmallow pieces to each cupcake as eyes. Dot hte center of each marshmallow piece with frosting, and attach the M&M's. Make sure the M&M's are facing in, so they do not have Ms on their eyes.
- Cut each licorice lace into one inch pieces. Press four holes into two sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider's legs. I used 8 pieces for 8 legs.
Notes
It is vital that you let the cupcakes completely cool before assembling. If you put on thick frosting, it will be faster to stick your licorice legs in.
Nutrition
Calories: 194 kcal · Carbohydrates: 34 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 185 mg · Potassium: 97 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 6 IU · Vitamin C: 1 mg · Calcium: 31 mg · Iron: 1 mg
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