These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.
Spooky Spider Halloween Cupcakes
Spooky Spider Halloween CupcakesA few great scary additions to these spooky spiders are Mummy Cake Balls, Frozen ‘Boo’-nana Pops, and Meringue Ghost Cookies.
Spooked at the thought of all the Halloween temptations we are about to experience at the scariest season of the year?
Well you need not fear! These cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze but only a smear. It’s just enough to help the sprinkles and eyeballs adhere to the cupcake.
And the verdict in my house, everyone thought they were SPOOK-tacular!
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More Halloween Desserts:
- Candy Corn Fruit Parfaits
- Pumpkin Cheesecake Shooters
- Pumpkin Spiced Snickerdoodles
- Chocolate Mummy Cupcakes
Spooky Spider Halloween Cupcakes
Ingredients
- 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
- 3/4 cup + 2 tbsp canned 100% pure pumpkin
- 3/4 cup + 2 tbsp water
For the glaze:
- 1/2 cup + 2 tbsp confectioners' sugar
- 4 tsp unsweetened cocoa powder
- 1 tbsp 1% milk plus 1 tsp if needed
- 1/4 tsp vanilla extract
- pinch of salt
For the toppings:
- 6 tbsp chocolate sprinkles
- black string licorice cut into 2 inch strips (Wilton)
- Wilton eyeball candy
Instructions
- Preheat oven to 350°.
- Line a cupcake tin with 18 cupcake liners.
- Combine pumpkin puree and water in a large bowl; mix to combine.
- Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)
- Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean.
- Cool in pan on wire rack for 15 minutes.
- For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.
- Place sprinkles in a bowl.
- Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
- Quickly add eyes before glaze dries.
- To add legs, poke holes with a bamboo stick, then insert.
- Can be made the night before.
Hi
On the nutritional facts it say the WW points is 4 but when I click on the WW points, it says 7. Why is that?
Sorry! The 4 was for an older WW program. Updating now. 🙂
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SO glad you posted this! A few weeks ago my cousin made some yellow cupcakes with pumpkin and I just could not believe how delicious they were. I prefer them to regular box mix cupcakes! We actually ate them without icing, warm out of the oven. But while driving home, I thought "those would be perfect with a little chocolate glaze on top" and then I kind of forgot to ever try it. So, thanks for reminding me! Great minds, etc.! I'm thinking some chocolate chips or sprinkles mixed in might be a great little extra, too…
Great minds think a like! http://www.craft-o-maniac.com/2012/10/halloween-spider-cupcakes.html Jen
Would this be hard to make as a complete cake in a springform pan texture-wise? If I floured it enough, would it come out?
I have made these twice now, they are fantastic! The first time, I did them as stated for my son's class. The second time, I adapted the recipe to do Turkey Cupcakes (used pretzels for feathers, vanilla wafer for face and did the eyeball candy, 1/2 a yellow mike and ike for the beak, 1/2 a craisin for the "gobbler" and ends of orange mike and ikes for the feet… I didn't include any of the decorations in the point count, they were just fun! Thanks for a fun recipe!
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These are the cutest spooky cupcakes I have ever seen .. They would be perfect for a Halloween party!
Can I make the cupcakes and decorate today for tomorrow?
Question – do you just add the cake mix powder? Or do you add the all the ingredients that go with the cake as well – like oil and eggs? Thanks!
I made these today and they were absolutely fabulous! So moist! I couldn't believe how tasty they were! Also target is selling a kit right now with the eyes, legs and festive cupcake tins if anyone is interested. Thanks for the recipe!
I only have a cake mix with 15.25 oz. How does this affect the recipe?
These are so good. I made these before with 1 can of pumpkin and cake mix but these were so much better,a lot more moist, wilth the pumpkin/ water combo. Everyone liked them and no one even would guess they had pumpkin in them.
Do you know what the pumkin and water amounts would be with a box of cake mix that is 15.25oz?
I made these with w 15.25 oz box yesterday, and they came out perfect!
Kind of spooky, but delicious at the same time!
With the holidays coming up, I just thought I'd share this link I found. This newsletter I subscribe to is putting on a recipe contest for the holidays. I'm sure ST readers could whip up some great ideas!
Link for those interested: https://apps.facebook.com/whcontests/the-natural-knowledge-247-holiday-recipe-contest
Those are SOOOOOOO CUTE!!!!! 😀
Hi, these look delicious! What could I substitute the canned pumpkin for to get a similar result? I live in South Africa and we don't have canned pumpkin here. Thanks for a great blog!
Apple sauce is commonly used as a sub in cake mixes. You could also try your hand at making the puree possibly of sweet potatoes.
SO glad you posted this! A few weeks ago my cousin made some yellow cupcakes with pumpkin and I just could not believe how delicious they were. I prefer them to regular box mix cupcakes! We actually ate them without icing, warm out of the oven. But while driving home, I thought "those would be perfect with a little chocolate glaze on top" and then I kind of forgot to ever try it. So, thanks for reminding me! Great minds, etc.! I'm thinking some chocolate chips or sprinkles mixed in might be a great little extra, too…
Love these cupcakes- so cute!