Spooky Spider Cupcakes

Directions

1. 1

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2. 2

   Preheat the oven to 350°F. Line a muffin tin with 12 cupcake liners.

3. 3

   Combine the flour, sugar, black cocoa, baking soda, and salt in a medium bowl. Stir with a whisk to combine.

4. 4

   Add the water, vegetable oil and butter. Beat with a hand mixer on low speed until smooth.

5. 5

   Add the egg, buttermilk and vanilla. Beat on low until smooth.

6. 6

   Divide mixture among the 12 cupcake liners, filling each about ¾ full.

7. 7

   Bake in the 350°F oven for 23-25 minutes or until a toothpick inserted in the middle comes out mostly clean. Let the cupcakes cool slightly in the pan before transferring to a wire rack to cool completely.

8. 8

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9. 9

   Line a baking sheet with parchment paper.

10. 10

    Melt the chocolate wafers according to package instructions. Place melted chocolate into a squeeze bottle or pastry bag fitted with a small round piping tip.

11. 11

    Carefully pipe 36 “L” shapes and 36 backwards “L” shapes on the parchment paper.

12. 12

    Place the baking sheet with the spider legs in the freezer while you prepare spider bodies and frosting.

13. 13

    Place chocolate sandwich cookies in a food processor and process on high until fine crumbs form.

14. 14

    Add the cream cheese and process on high until fully combined and mixture forms a ball.

15. 15

    Spoon about 1 tablespoon of chocolate sandwich cookie mixture into your hand and roll into a ball. Repeat until you have 12 balls.

16. 16

    Place black sanding sugar in a shallow dish. Place two eyes on each ball and then roll each ball in the sanding sugar. Place them back on the baking sheet until you are ready to assemble the cupcakes.

17. 17

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18. 18

    In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium speed for 4 minutes, or until pale in color.

19. 19

    Add the powdered sugar, black cocoa and salt. Beat on medium speed for 4 minutes, or until light and fluffy.

20. 20

    Add the whipping cream and beat for 2 more minutes, or until light and fluffy.

21. 21

    Working with one cupcake at a time, place about ¼ cup of frosting on the top. Using an offset spatula, spread the frosting by placing the spatula in the center and twisting the cupcake to form a little indentation.

22. 22

    Sprinkle the top of each cupcake with the white sprinkles. Top each cupcake with a spider body. Carefully attach 6 legs to each body, gently pressing them into the top/side of the spider body.