Spooked at the thought of all the Halloween temptations we are about to experience at the scariest season of the year?
The cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze, just a smear – just enough to help the sprinkles and eyeballs adhere to the cupcake.
And the verdict in my house, everyone thought they were SPOOK-tacular!
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Spooky Spider Cupcakes
Servings: 18 • Size: 1 cupcake • Old Points: 3 pts • Points+: 4*
Calories: 139.5 • Fat: 3.5 g • Carb: 26 g • Fiber: 2 g • Protein: 1.5 g • Sugar: 17 g
Sodium: 291 mg
- 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
- 3/4 cup + 2 tbsp canned 100% pure pumpkin
- 3/4 + 2 tbsp cup water
For the glaze:
- 1/2 cup + 2 tbsp confectioners’ sugar
- 4 tsp unsweetened cocoa powder
- 1 tbsp 1% milk, plus 1 tsp if needed
- 1/4 tsp vanilla extract
- pinch of salt
For the toppings:
- 6 tbsp chocolate sprinkles
- black string licorice, cut into 2 inch strips (Wilton)
- Wilton eyeball candy
Preheat oven to 350°. Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you’ll have to adjust the other ingredients)
Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.
Place sprinkles in a bowl.
a spatula or butter knife, spread just under 1 tsp of the glaze over
the cupcake, then quickly dip into the bowl of sprinkles. Quickly add
eyes before glaze dries.
To add legs, poke holes with a bamboo stick, then insert. Can be made the night before. Makes 18.
*Nutritional info includes everything except eyes and legs.
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