The Pioneer Woman Tasty Kitchen
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Spooky Spider Cupcakes

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Level: Easy

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Description

A delicious chocolate cupcake puts on a spooky spider Halloween costume.

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups PLUS 1 Tablespoon Dutch-process Cocoa Powder
  • ½ cups PLUS 1 Tablespoon Hot Water
  • 2-¼ cups Flour
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 sticks PLUS 1 Tablespoon Unsalted Butter
  • 1-⅔ cup Sugar
  • 3  Eggs
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Low-fat Sour Cream (or Regular)
  • ½ cups Semi-sweet Chocolate Chips (up To 1 Cup)
  • FOR THE FROSTING:
  • 2 sticks Butter, Softened But Cool
  • 3 cups Powdered Sugar, Sifted
  • 2 teaspoons Clear Vanilla Extract
  • 1 Tablespoon Heavy Cream Or Milk (if Needed)
  • FOR THE DECORATION:
  • Black Food Coloring, As Needed To Reach Your Desired Color
  • 12 pieces Red Dots Candy (or Any Other Red Gummy)
  • Chocolate Sprinkles
  • 1 package Black Shoestring Licorice (or Pipe Cleaners)

Preparation

FOR THE CUPCAKES:

Preheat the oven to 350 degrees F. Line two 12-count cupcake pans with liners.

In a small bowl, combine cocoa powder and hot water and whisk until smooth. Set aside.

In a medium bowl, combine flour, baking soda, baking powder and salt, and whisk to blend. Set aside.

In a medium saucepan, cook butter and sugar over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until the mixture is cool, about 5-6 minutes. Increase speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed. Add vanilla and the cocoa mixture, beating until smooth.

Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the sour cream in two batches and mixing just until incorporated. Fold in chocolate chips.

Fill the cupcake liners about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Frost as desired.

FOR THE FROSTING:

In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add vanilla then increase mixer speed to medium-high, beating 2-3 minutes, scraping the bowl as needed. If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is too thin, gradually add powdered sugar until it thickens.

FOR THE DECORATION:

For the frosting, dye your frosting black using black food coloring.

For the eyes, I used red Dots candy and I just pinched off small pieces and rolled it into “evil” eyes.

For the legs, I found some cute silicone baking cups with spider legs that were perfect for these. You can use black shoestring licorice (or pipe cleaners, although inedible) for the legs as well.

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