Best Halloween Tarantula Mini Cupcakes Recipes

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HALLOWEEN TARANTULA MINI CUPCAKES



Halloween Tarantula Mini Cupcakes image

These chocolate cupcakes made using Betty Crocker™ Super Moist™ cake mix are a perfect creative dessert for your Halloween.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 48

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (12 oz) semisweet chocolate chips (2 cups)
2 tablespoons butter (do not use margarine)
3/4 cup whipping cream
2 tablespoons light corn syrup
96 orange jelly beans, if desired
Black string licorice, cut into 1-inch pieces, if desired
Chocolate sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
  • Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.

Nutrition Facts : Calories 123, Carbohydrate 16 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Mini Cupcake, Sodium 104 mg

MINI SPOOKY SPIDER CUPCAKES RECIPE



Mini Spooky Spider Cupcakes Recipe image

One of my favorite things about Halloween is all the treats. My girls helped me make these little spiders. They are so easy and turned out darling!

Provided by Kristen Hills

Categories     Dessert

Time 32m

Number Of Ingredients 6

15.25 ounces Devils Food Cake Mix
16 ounces chocolate frosting (Reserve 2 Tablespoons in a plastic bag for your glue)
1 cup chocolate sprinkles
24 mini marshmallows
¼ cup mini M&Ms
5 pieces red pull n peel licorice

Steps:

  • PREPARE THE CAKE MIX ACCORDING TO THE PACKAGE INSTRUCTIONS.
  • LINE MINI CUPCAKE PAN WITH SMALL PAPER-LINERS. FILL LINER WITH ABOUT 1 TABLESPOON OF BATTER
  • BAKE IN A PREHEATED 350°F FOR ABOUT 10 TO 12 MINUTES OR UNTIL NO LONGER GOOEY IN THE MIDDLE. WATCH THEM CLOSE SO THEY DON'T BURN. TRANSFER TO A WIRE RACK, AND COOL COMPLETELY.
  • SPREAD THE TOPS OF THE CUPCAKES WITH THE FROSTING. THEN, COAT THE TOPS WITH THE CHOCOLATE SPRINKLES.
  • CUT THE MARSHMALLOWS IN HALF CROSSWISE. USING THE RESERVED FROSTING IN A BAG - CUT A SMALL HOLE IN THE CORNER OF THE BAG. ATTACH TWO HALVED MARSHMALLOW PIECES TO EACH CUPCAKE AS EYES. DOT THE CENTER OF EACH MARSHMALLOW PIECE WITH FROSTING AND ATTACH M&M?S. MAKE SURE THE M&M'S ARE FACING IN SO THEY DON'T HAVE M'S ON THEIR EYES.
  • CUT EACH LICORICE LACE INTO ONE INCH PIECES. PRESS FOUR HOLES INTO 2 SIDES OF EACH CUPCAKE USING THE TOOTHPICK. INSERT A LICORICE PIECE INTO EACH HOLE FOR EACH SPIDER?S LEGS. I USED 8 PIECES FOR 8 LEGS.

Nutrition Facts : Calories 194 kcal, Carbohydrate 34 g, Protein 1 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 185 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

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