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Spooky Spider Halloween Cupcakes

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



For the cupcakes

3/4 cup cocoa powder

1 3/4 cups all purose flour

2 cups granulated sugar

2 tsp baking soda

2 tsp baking powder

2 tsp vanilla

1 cup freshly brewed black coffee

1 cup milk

1/2 cup vegetable/canola oil

2 eggs

1 tsp salt

For the decor

Chocolate Frosting

Black Sugar Sprinkles

Black Licorice Laces for the spider legs, cut into 2″ pieces

Betty Crocker Decorating Decors Cinnamon Imperials for the eyes


  1. Combine your dry ingredients in a large bowl.  Add milk, oil and coffee and stir to combine.  Add eggs and stir to combine.
  2. Preheat oven to 350 degrees.
  3. Line muffin tin with cupcake liners.  Using a large ice cream scoop with release, scoop batter into cupcake liners.
  4. Bake for 13 minutes and remove from oven.  Let cool before frosting.
  5. Using a small offset spatula, or a knife, spread the chocolate frosting over the top of the cupcake.  It doesn’t have to be super smooth, because you’re going to dip it in the sprinkles after, covering any bumps in the frosting.
  6. Add the black sugar sprinkles into another solo bowl.  Once the cupcake is frosted, press the frosting side down into the sprinkle filled solo bowl.  Make sure to swirl the cupcake around so that all chocolate is covered by black sugar sprinkles.
  7. Cut the black licorice laces into 2″ pieces.  Stick 4 on either side of each cupcake.  Place on the red cinnamon candies for eyes.