Indulge in a spooky and delicious treat with our Spiced Spider Cupcakes, a delightful combination of flavors and textures that are perfect for Halloween or any occasion. These cupcakes feature a moist and fluffy chocolate cake base infused with a blend of warm spices, topped with a rich and creamy chocolate ganache and adorned with edible spider decorations.
For those who prefer a classic Halloween treat, our Pumpkin Patch Cupcakes are a must-try. These moist and flavorful cupcakes are made with real pumpkin puree and warm spices, topped with a velvety cream cheese frosting and decorated with candy pumpkins and graham cracker crumbs.
If you're looking for something a little more unique, our Witch's Brew Cupcakes are sure to cast a spell. These cupcakes have a deep purple cake batter swirled with green frosting, resembling a bubbling cauldron. They're topped with a chocolate-covered strawberry "broom" and a sprinkle of "magic dust" for an enchanting touch.
For a fun and interactive experience, our Graveyard Cupcakes are a great choice. These chocolate cupcakes are decorated with crushed Oreos to resemble a graveyard, complete with gummy worm "worms" and edible tombstone decorations. They're perfect for a Halloween party or as a spooky treat for kids.
No matter which recipe you choose, our Spiced Spider Cupcakes and other Halloween-themed treats are sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking!
SPIDER CUPCAKES
Spooky Spider Cupcakes are creepy-and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
SPIDER CUPCAKES
Steps:
- Preheat oven to 350 degrees F.
- Sift together the flour and baking soda and set aside. In a mixer fitted with a whip attachment, cream the butter until light and fluffy. Then add both sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the yogurt and mix, then add half the dry ingredients, and mix in well. Repeat alternating wet and dry, ending with wet.
- Pour batter into a muffin tins, lined with cupcake papers, filling them 3/4 full. Bake until firm to the touch on the cap of the cupcakes, about 20 minutes. Let cool in the pan, then decorate.
- To make the cupcakes into spiders, frost with your favorite chocolate frosting glue 2 flat chocolate buttons on the top of the cupcake as eyes. Pipe a large white dot on lower half of each button then stick on the chocolate chips, then pipe a tiny white dot on the tip of the chip. In red, pipe a smile and to make them tarantulas, pipe a red hourglass shape on its back. Cut black liquorice into 3-inch long pieces and tuck 8 of them into the rim of the cupcake cap to make legs.
- To serve the cupcakes, with black frosting pipe a spider web onto a middle of a large white plate and place the spiders around the edge.
- Notes about the recipe: I always buy the large tub of plain yogurt because it's so much cheaper than buying all those small ones, and the next thing I know, it's gone moldy for lack of attention. So this is a good place to use a large quantity of it up. You can use sour milk instead or sour your own by squeezing a good amount of lemon juice into whole milk and letting it stand 2 minutes to curdle and sour.
- Here's proof that there is something even cuter than a cupcake. Princess Diana's butler, Paul Burrell, taught me how to turn cupcakes into spiders. He made these on the Princes' birthdays, as part of a complete bug theme party with a big ladybug cake and cheese pastries coiled up like snails, with antennae made of chives. I make them for my prince's birthdays; my son Gio loves them.
SPICE CUPCAKES
This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.
Provided by Kackie
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
- Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the process.
- Use Fresh Ingredients: The fresher your ingredients, the better your cupcakes will taste. If possible, use organic and locally-sourced ingredients.
- Follow the Recipe Carefully: Don't substitute ingredients or change the measurements unless you know what you're doing. Baking is a science, and even small changes can affect the outcome of your cupcakes.
- Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough. Mix just until the ingredients are combined.
- Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
- Bake the Cupcakes at the Right Temperature: The ideal baking temperature for cupcakes is 350 degrees Fahrenheit. If you bake them at a higher temperature, they may brown too quickly and the inside may be undercooked.
- Let the Cupcakes Cool Completely: Before you decorate or serve the cupcakes, let them cool completely in the pan. This will help them hold their shape and prevent them from falling apart.
Conclusion:
Spiced spider cupcakes are a delicious and festive treat that are perfect for Halloween parties or gatherings. With a moist and fluffy vanilla cupcake base, a creamy vanilla frosting, and a gooey caramel filling, these cupcakes are sure to be a hit. So put on your apron, preheat your oven, and get ready to bake up a batch of these spooky treats!
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