Easy Spider Cupcakes

Directions

1. Set your oven to 350°F and line two cupcake pans with paper liners.
2. In the bowl of a stand mixer using the paddle attachment, mix together the cake mix, pudding mix, sour cream, water, vegetable oil, and eggs. Beat until well combined, stopping to scrape down the bowl as needed, then portion the batter evenly into the liners.
3. Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to finish cooling completely.
4. In the same stand mixer bowl with the paddle attachment, beat the softened butter until it's smooth. Add the vanilla extract and half of the sifted confectioners' sugar, beating until incorporated and scraping down the sides as needed.
5. Pour in the heavy cream and the remaining confectioners' sugar, and continue beating until the frosting is thick and creamy. If it's too thick, add more cream a little at a time; if too thin, add more sifted sugar.
6. Line a baking sheet with wax paper. Melt the chocolate melting wafers or chips following the package directions, then transfer the melted chocolate to a piping bag or a resealable plastic bag.
7. Cut a small tip off the bag and pipe spider bodies, heads, and legs onto the wax paper. Immediately press chocolate sprinkles and candy eyes onto each spider. Let them sit until fully hardened.
8. Once the cupcakes are cool, frost them with the buttercream. Use an offset spatula to gently lift the chocolate spiders off the wax paper and place one on top of each cupcake.