Spider Cupcakes

Author: Nutrition Factors


  • Duncan Hines Cake mix (Chocolate or Devil’s Food)
  • 3/4 cup and 2 Tbsp canned pumpkin
  • 3/4 cup and 2 Tbsp water
  • 3 oz bark chocolate
  • 1/4 cup heavy cream
  • 1/2 Tbsp light corn syrup
  • Red mini M&M’s or Orange Skittles
  • Black Licorice strings
  • Black sugar or Black sprinkles
  • Black cupcake baking liners


  • Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
  • In a medium/large bowl, mix pumpkin and water together on low speed.  Add cake mix and beat on medium speed until well-mixed. Batter should be very thick. Bake accordingly to cake box mix.
  • Cool completely
  • Heat chocolate and cream in a microwave-safe bowl for 30 seconds to 1 minute. Remove from microwave and stir until chocolate has melted (microwave additional seconds if needed.) Stir in corn syrup until smooth.
  • Dip the cupcakes into the icing and smooth top with a butter knife. Sprinkle chocolate sprinkles or sugar over the cupcakes before the glaze sets. Add eyeballs.
  • Insert licorice for the legs.



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