Chocolate Spidey Cupcakes
Black licorice legs and marshmallow eyes bring these creepy, crawly Halloween cupcakes to life. (Almost!)
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Chocolate Spidey Cupcakes
Directions
- Preheat oven to 350 degrees F. Line 1 3/4-inch muffin cups with paper bake cups.
- In a medium bowl stir together flour, baking powder, and salt. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually beat in sugar, 1/4 cup at a time, until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full.
- Bake 10 to 12 minutes or until a toothpick comes out clean. Cool cupcakes in pan 5 minutes. Remove from pans; let cool on wire racks.
- To decorate, frost cupcakes with frosting. For legs, press short pieces of licorice into frosting on each side. Top each with cookies. For eyes, cut marshmallows in half; attach a sprinkle to each with frosting. Attache eyes to cookies on each cupcake with frosting.
From the Test Kitchen
Cocoa-Cream Cheese Frosting:
In a large mixing bowl beat 1, 8-ounce package cream cheese, softened, 1/2 cup butter, softened, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 cups powdered sugar and 1/2 cup unsweetened cocoa powder to reach spreading consistency. Makes 3 1/2 cups.
Nutrition Facts (Chocolate Spidey Cupcakes)
- Per serving:
- 248 kcal ,
- 9 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 30 mg chol. ,
- 162 mg sodium ,
- 40 g carb. ,
- 1 g fiber ,
- 29 g sugar ,
- 2 g pro.