Spooky Spider Cupcakes

6 Freestyle Points 139.5 Calories

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 Spooky Spider Cupcakes are lighter on the waistline, and are sure to be all the fright at your next Halloween party.

The cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze, just a smear – 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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Easy fix, to continue seeing my recipes on Facebook, go to the top of my fan page and under “Liked” click “Add
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Spooky Spider Cupcakes

6 Freestyle Points 139.5 calories

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

Directions:

  1. Preheat oven to 350°.
  2. Line a cupcake tin with 18 cupcake liners.
  3. Combine pumpkin puree and water in a large bowl; mix to combine.
  4. 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)
  5. Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean.
  6. Cool in pan on wire rack for 15 minutes.
  7. 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.
  8. Place sprinkles in a bowl.
  9. 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.
  10. Quickly add eyes before glaze dries.
  11. To add legs, poke holes with a bamboo stick, then insert.
  12. Can be made the night before.

*Nutritional info includes everything except eyes and legs.

Nutrition Information

Yield: 18 servings , Serving Size: 1 cupcake

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 4
  • Calories: 139.5 calories
  • Total Fat: 3.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 291mg
  • Carbohydrates: 26g
  • Fiber: 2g
  • Sugar: 17g
  • Protein: 1.5g
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4 PP 6 SP Fall Recipes
posted October 20, 2012 by Gina
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