Halloween Spider Cupcakes Recipe

Directions

1. Set your oven to 350°F and line a cupcake pan with paper liners.
2. In a large bowl, whisk together eggs, vegetable oil, cocoa powder, water, and vanilla extract until well combined.
3. In another bowl, stir together all-purpose flour, sugar, baking soda, and salt.
4. Add the dry mixture to the wet ingredients and beat with a hand mixer on medium speed until smooth.
5. Fill each liner a little over halfway—if using a large ice cream scoop, one full scoop per liner works perfectly.
6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Take the cupcakes out of the oven and let them cool on a wire rack for 5 to 10 minutes.
8. While they cool, make the ganache filling: heat heavy cream in a saucepan over medium heat until it starts to bubble.
9. Remove the cream from heat, add dark chocolate chips, and stir until completely melted and smooth.
10. If you like, mix in corn syrup for extra shine and a bit of vanilla extract for flavor.
11. Use a pipette or syringe to inject ganache into the top center of each cupcake.
12. Let the cupcakes cool completely before you start decorating.
13. Prepare chocolate royal icing in a piping bag, and pour chocolate sprinkles into a shallow bowl or tray.
14. Pipe a flood-consistency icing over the top of a cupcake like a glaze, then immediately roll it in the sprinkles. Repeat for all cupcakes.
15. Press candy eyes onto each cupcake—if they don't stick, dab a little icing or ganache on the back first.
16. Separate peelable black licorice strips into 2-inch pieces, and insert eight legs into each cupcake.
17. Store in an airtight container or individual containers, or arrange on a Halloween dessert platter for serving.