Spooky Spider Halloween Cupcakes
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.
Duncan Hines Dark Chocolate Fudge Cake mix
+ 2 tbsp canned 100% pure pumpkin
+ 2 tbsp water
For the glaze:
+ 2 tbsp confectioners' sugar
unsweetened cocoa powder
(plus 1 tsp if needed)
For the toppings:
black string licorice
(cut into 2 inch strips (Wilton))
Wilton eyeball candy
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.
*Nutritional info includes everything except eyes and legs.
Blue Smart Points:
Printed from Skinnytaste: https://www.skinnytaste.com/spooky-spider-cupcakes/