Spider Halloween Cupcakes are spooky, cute, and deliciously fun! These moist cupcakes are topped with chocolate frosting and decorated with candy eyes and edible licorice legs to look like creepy little spiders. They’re a guaranteed hit at Halloween parties, school events, or a festive treat for your spooky movie night.
Why You’ll Love This Recipe
- Simple to make with store-bought or homemade cupcakes.
- Super fun for kids to decorate.
- No fancy decorating skills needed — they’re delightfully imperfect!
- Perfect make-ahead Halloween treat.
- Adorable and a little bit creepy — the best of Halloween!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 chocolate or vanilla cupcakes, baked and cooled
- 1 batch chocolate frosting (store-bought or homemade)
- 24 candy eyes
- Black licorice laces or thin pretzel sticks dipped in chocolate (for legs)
- Optional: chocolate sprinkles, shredded coconut, or crushed Oreos for texture
directions
- Bake your cupcakes using your favorite recipe or box mix. Let cool completely.
- Frost each cupcake generously with chocolate frosting.
- Add chocolate sprinkles or crushed Oreos on top if you’d like a “furry” spider look.
- Gently press two candy eyes onto the front of each cupcake.
- Cut licorice laces into 2–3 inch pieces. Stick four pieces on each side of the cupcake to create spider legs (8 legs per cupcake).
- Adjust the legs so they “crawl” outwards and look spooky.
- Serve and enjoy your creepy-cute Spider Halloween Cupcakes!
Servings and timing
Servings: Makes 12 cupcakes
Prep time: 10 minutes
Cook time: Varies by cupcake recipe (about 20 minutes)
Decorating time: 15–20 minutes
Variations
- Use mini peanut butter cups as spider bodies for extra chocolatey fun.
- Add red gel icing to make your spiders look even creepier.
- Use pretzel sticks dipped in chocolate instead of licorice for crunchy legs.
- Make mini spider cupcakes for bite-sized party treats.
storage/reheating
Store Spider Halloween Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If chilled, let them come to room temperature before serving for the best texture.
FAQs
What cupcakes work best for Spider Halloween Cupcakes?
Chocolate cupcakes are classic, but any flavor will work!
Can I use store-bought cupcakes?
Absolutely — just decorate them with frosting, eyes, and legs.
What can I use instead of licorice for legs?
Try pretzel sticks dipped in melted chocolate or even thin strips of fruit leather.
How do I make them extra spooky?
Add red or green gel icing for a creepy effect or drizzle with melted chocolate “webs.”
Can kids help decorate these?
Yes! It’s a fun Halloween activity — kids love adding the eyes and legs.
How do I keep the legs from falling out?
Press them gently into the frosting so they’re secure. A firmer frosting helps hold them in place.
How far in advance can I make these?
Bake cupcakes a day ahead and decorate the day you plan to serve them.
Can I freeze Spider Cupcakes?
It’s best to freeze undecorated cupcakes. Add frosting and decorations after thawing.
What’s the best frosting for spider cupcakes?
A thick chocolate buttercream or ganache holds the legs and decorations well.
Are these good for Halloween parties?
Definitely! They’re spooky, cute, and perfect for a Halloween dessert table.
Conclusion
Spider Halloween Cupcakes are a frightfully fun treat that’s guaranteed to delight kids and adults alike. With chocolatey frosting, candy eyes, and edible legs, these cupcakes are creepy, cute, and totally delicious — the perfect addition to any Halloween celebration!
PrintSpider Halloween Cupcakes
Creepy-cute spider Halloween cupcakes made with moist chocolate cake, fluffy frosting, and edible spider decorations — a fun treat for Halloween parties and spooky gatherings.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chocolate frosting (homemade or store-bought)
- 24 candy eyes
- Black licorice laces or pretzel sticks for spider legs
- Chocolate sprinkles (optional for texture)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with buttermilk, mixing until just combined. Do not overmix.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- Frost cooled cupcakes generously with chocolate frosting.
- Sprinkle chocolate sprinkles on top if desired for a “fuzzy” spider look.
- Press two candy eyes onto each cupcake.
- Cut black licorice laces into short pieces and stick 4 pieces into each side of the cupcake to make spider legs. If using pretzel sticks, dip in melted chocolate for a darker look.
Notes
- Use black licorice laces or pretzel sticks for sturdy spider legs.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Get creative with different colored eyes or sprinkles for a fun twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg