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Kid-Approved Black Cat Spider Cupcakes: Easy Halloween Treat

black cat spider cupcakes - featured image
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These dark, almost-black chocolate cupcakes become the bodies of little spiders, decorated with pretzel legs and candy eyes. A happy accident that turned into a beloved Halloween tradition, these are the kind of treat that makes kids’ eyes go wide and adults sneak a second one.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Granulated sugar, 1 cup (200g)
  • Unsweetened cocoa powder, ½ cup (50g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Large eggs, 2, room temperature
  • Whole milk, 1 cup (240ml), room temperature
  • Vegetable oil, ½ cup (120ml)
  • Vanilla extract, 2 teaspoons
  • Hot water or hot coffee, 1 cup (240ml)
  • Black gel food coloring, 1-2 teaspoons
  • Unsalted butter, 1 cup (226g), softened
  • Powdered sugar, 3 cups (360g)
  • Unsweetened cocoa powder, ½ cup (50g) (for frosting)
  • Heavy cream, 3-4 tablespoons (45-60ml)
  • Vanilla extract, 1 teaspoon (for frosting)
  • Salt, a pinch (for frosting)
  • Black gel food coloring, 1-2 teaspoons (for frosting)
  • Pretzel sticks, 48 (about 2 cups)
  • Candy eyes, 24 pairs
  • Black licorice strings or black decorating gel (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula or whisk until just combined.
  5. Pour in the hot water (or coffee) and the black gel food coloring. Stir gently until the batter is smooth and uniformly dark.
  6. Use a ¼-cup measuring cup or a cookie scoop to divide the batter evenly among the 12 liners. Fill each about ⅔ full.
  7. Bake for 18-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
  9. For the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. In a separate bowl, sift together the powdered sugar and cocoa powder. Add the dry mixture to the butter in two additions, mixing on low speed after each addition.
  11. Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
  12. Add the black gel food coloring, 1 teaspoon at a time, and mix until you reach your desired shade.
  13. Fit a piping bag with a large round tip and fill it with the black frosting. Pipe a generous swirl on each cooled cupcake.
  14. Take the pretzel sticks and gently push 8 of them into the frosting on each cupcake — 4 on each side.
  15. Place two candy eyes near the top center of each cupcake, pressing them lightly into the frosting.
  16. Serve immediately or store.

Notes

Don’t skip the hot water – it helps bloom the cocoa powder for deeper flavor. Room temperature ingredients matter for best texture. Color the frosting gradually to avoid a chemical taste. Break the pretzels carefully over a bowl to catch crumbs. Pipe the frosting in a spiral starting from the outside edge. These are best eaten within 24 hours of decorating as pretzel legs will soften.

Nutrition

Keywords: Halloween cupcakes, spider cupcakes, chocolate cupcakes, kid-friendly Halloween treats, easy Halloween dessert, black cat cupcakes

Find it online: https://dinadishes.com/kid-approved-black-cat-spider-cupcakes-easy-halloween-treat/