Try these easy Halloween Spider Cupcakes for your party this year! Chocolate cupcakes with orange colored vanilla buttercream and a chocolate truffle spider on top. The kids will love them!
It’s that time again! Halloween is almost here. I know it’s September, but I’m already starting to see the candy in the stores and the decorations in the neighborhood. If you’re looking for a fun treat to celebrate the creepy crawly holiday this year, try these super cute Halloween Spider Cupcakes. They’re easy to make using a cake mix for the cupcakes or your favorite chocolate cake recipe, then they’re topped with orange buttercream and chocolate truffles decorated to look like spiders.
This recipe makes 30 chocolate spiders so you will have extra to serve on a spiderweb platter for a festive party treat. And the chocolate spiders are a great project for kids.
How to Make Halloween Spider Cupcakes
Start with a chocolate cake mix (prepared according to package to make 12 cupcakes).
If you prefer homemade, try my Aunt Emily’s Chocolate Fudge Cake and make into 12 cupcakes.
Make a batch of my Classic Vanilla Buttercream Frosting and color it orange.
Follow instructions below for the chocolate truffle spiders.
Pipe a swirl of orange frosting on cooled cupcakes with a 1M pastry tip or spread it on with a butter knife.
Add orange sugar sprinkles and a chocolate spider.
Easy Chocolate Truffle Spiders
I prefer making these in a food processor, but you could also mix by hand if needed.
1) In a food processor, pulse together chow mein noodles, crispy rice cereal and sugar for 30 seconds.
2) Then add melted chocolate, and milk. Turn food processor on again until a dough ball forms.
3) Form the dough into 30 balls and place on baking sheet lined with wax paper.
4) Add chow mein noodles for the legs, then pipe the eyes with buttercream frosting.
Be sure to add Halloween Spider Cupcakes to your to-do list come October! They’re the cutest spiders I’ve ever seen and tasty too!
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Halloween Spider Cupcakes
The cutest Halloween Spider Cupcakes! Chocolate cupcakes with orange colored vanilla buttercream and a chocolate truffle spider on top.
For the cupcakes
- 1 chocolate cake mix (prepared according to package instructions)
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 2 drops orange food coloring (I used Wilton brand)
For the chocolate spiders
- 1 1/4 cup chow mein noodles
- 2 1/2 cups semi-sweet chocolate chips, melted (I melted the chips in the microwave)
- 1/3 cup milk
- 1/2 cup powdered sugar
- 1 cup crispy rice cereal
For the cupcakes
Prepare cake mix according to package instructions and bake 12 cupcakes using cupcake liners. Follow baking time chart on cake mix box. Let cool
For the frosting
In a large bowl, beat butter with an electric mixer until creamy, about 3 minutes. With mixer on low, alternate adding the sugar and cream gradually. Once combined, turn mixer up to medium and beat for 3 minutes. Reserve 1/2 cup of white frosting. Then add orange food coloring to achieve desired color. Pour orange frosting into a large pastry bag fitted with a 1M tip and pipe swirls of frosting onto cooled cupcakes. Or you can spread it on with a butter knife or offset spatula. Add orange sugar sprinkles, if desired.
For the chocolate spiders
First you need to melt your chocolate chips. Microwave them in a microwave safe dish on high for 1 minute. Stir well. Microwave for additional 30 seconds, if needed. Let cool slightly.
Reserve 1/2 cup of the chow mein noodles. Set aside. Add remaining 3/4 cup of the chow mein noodles, crispy rice cereal and powdered sugar to a food processor. Pulse about 30 seconds or until the noodles and cereal turn into crumbs. Add melted chocolate chips and milk and process until a dough ball forms. Shape dough into 30 balls and place on a baking sheet lined with wax paper. Place chow mein noodles into balls (3 on each side) to create the legs. Refrigerate for 30 minutes.
Place one spider on each cupcake. Pipe two white dots for eyes, then pipe two orange dots on top of the white onto each spider (even the extra ones). You will have more spiders than cupcakes which you can use on a separate serving tray for guest to eat.
Note about making the chocolate spiders: If you don't have a food processor, you can do it by hand. Crush the chow mein noodles and rice cereal in a large ziptop bag that's been sealed with all the air let out first. Pound with a rolling pin or can of soup until crushed. Then add to a large bowl. Stir in powdered sugar, melted chocolate chips and milk until a dough forms. Continue with the instructions above.
You might also like these Pumpkin Cupcakes
Or these spooky Eyeball OREO Truffles – they’re no bake and super easy.
I also wanted to share these Halloween Cupcake from some fantastic food bloggers on the internet:
Bat Cupcakes from Big Bear’s Wife
Easy Pumpkin Cupcakes from Lil Luna
Reese’s Owls from Inside BrewCru Life
Witch Hat Cupcakes from Tastes Better from Scratch
Healthy Pumpkin Muffins from A Mind Full Mom
Pumpkin Patch Cupcakes from Cupcake Diaries
Monster Cupcakes from Frugal Coupon Living
Candy Corn Cupcakes from Comfort of Cooking
Jack-O-Lantern Mini Cupcakes from The Soccer Mom Blog
Oreo Spider Cupcakes from Texan Erinn Baking
This recipe is featured on Meal Plan Monday at Julia’s Simply Southern.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.