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Spider Cupcake; use box cake mix & canned icing to make this easy & creepy, crawly Halloween treat. simplysated
4.75 from 4 votes

Spider Cupcakes

Course Dessert, Halloween Treat
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author Susie Gall


  • 1 box Chocolate cake mix
  • 1 tub Dark-Chocolate Fudge frosting
  • 2 cups white-chocolate chips or white candy melts
  • 3 D Spider stickers or spiders - edible or not


  1. For the Cupcakes:
  2. Preheat oven to 350F.
  3. Place cupcake liners in muffin pans.
  4. Fill 2/3 full with cake batter.
  5. Bake for 15-20 minutes at 350F, then set on a cooling rack until cool.
  6. Once cupcakes are cool, frost with the glaze/ganache found below.
  7. -------------------------------
  8. For the Spider Webs:
  9. While the cake is baking, print enough spider web templates to make 24 cupcake toppers. (http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf).
  10. Line a cookie sheet with white parchment paper.
  11. Slide spiderweb template underneath paper - it should be possible to see the spider webs through the parchment paper.
  12. Place white-chocolate chips or White Candy Melts in a microwave-safe bowl and heat on high per package directions.
  13. Place in a decorator's bag fitted with a small round tip (no. 2 or no. 3 tips work well) or pour into a Ziploc bag and snip off one tip to create a piping sleeve.
  14. To make each web, use decorator's bag or piping sleeve to trace white chocolate along design - , making sure to connect all lines.
  15. Repeat process until you've created 24 toppers.
  16. Chill the spider webs in refrigerator until hardened.
  17. After cupcakes are baked, cooled and glazed, use a flat spatula to remove webs carefully from parchment and position one on each cupcake.
  18. ----------------------------------------
  19. For the Glaze/Ganache:
  20. Place frosting into a microwave-safe bowl and microwave on high for 10 seconds.
  21. Stir and repeat until thin enough to pour.
  22. Dip cooled cupcake upside down into frosting, submerging the top - try not to touch the liner if possible.
  23. Let excess drip off before turning upright.
  24. Repeat the process until all cupcakes are glazed.