Description

Delightfully spooky and delicious, these Spider Cupcakes are perfect for Halloween celebrations. Featuring a rich chocolate base topped with creamy full-fat cream cheese frosting, each cupcake is decorated with an Oreo cookie spider and candy eyes, complete with chocolate legs for a creepy-crawly effect. Options for traditional, whole wheat, or gluten-free versions make these cupcakes accessible and fun for everyone.

Ingredients

Scale

Cake Ingredients

2 cups granulated sugar (or coconut sugar or 1 cup (320 grams) honey)
1 3/4 cups flour (see notes)
3/4 cup cocoa powder (Dutch-process recommended)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs (50 grams each out of shell, or 2 chia eggs as a vegan alternative)
1 cup milk (dairy or plant-based as preferred)
1/2 cup oil (such as vegetable or canola oil)
2 teaspoons vanilla extract
3/4 cup boiling water

Frosting Ingredients

2/3 cup unsalted butter, softened
16 ounces full-fat cream cheese, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups powdered sugar

Decoration Ingredients

24 Oreos (use gluten-free Oreos if needed)
1 1/3 cups semi-sweet chocolate chips or chopped chocolate
48 candy eyes

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Instructions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners and set aside.
Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In another bowl, beat the eggs with sugar until light and fluffy. Add milk, oil, and vanilla extract, mixing well.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Boiling Water: Carefully stir in the boiling water to thin the batter; the batter will be thin but this makes the cupcakes moist.
Bake the Cupcakes: Fill cupcake liners about 2/3 full with batter. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
Prepare the Frosting: Beat the softened butter and cream cheese together until smooth. Add salt, vanilla extract, and powdered sugar gradually, beating until creamy and fluffy.
Frost the Cupcakes: Once cupcakes are completely cooled, frost the tops generously with cream cheese frosting.
Create the Oreo Spiders: Twist Oreo cookies apart carefully. Use one half with cream as the spider body. Stick two candy eyes on the cream part.
Melt Chocolate: In a microwave-safe bowl or double boiler, melt the semi-sweet chocolate chips until smooth for piping the legs.
Assemble Spiders: Dip a toothpick or small piping bag in melted chocolate, and pipe legs on each side of the Oreo spider body on the frosted cupcakes. Place the Oreo spider on top of the frosting.
Chill to Set: Place cupcakes in the refrigerator for about 30 minutes to allow the frosting and chocolate to set firmly before serving.

Notes

These spider cupcakes are simple to make with a chocolate base, cream cheese frosting, and Oreo spiders topped with candy eyes and chocolate legs.
You can make the cupcakes traditionally with all-purpose flour, or substitute with whole wheat or gluten-free flour for dietary needs.
Eggs can be substituted with chia eggs for a vegan version.
Use gluten-free Oreos to keep cupcakes gluten-free.
Ensure cupcakes are completely cooled before frosting to prevent melting.
Boiling water addition is key to a moist and tender crumb in the chocolate cupcake.

Nutrition

Serving Size: 1 cupcake
Calories: 421 kcal
Sugar: 36 g
Sodium: 290 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 48 mg