Cakes & CupcakesNo. 9521 · The 2026 edition
Spooky Spider Cupcakes
Transform ordinary cupcakes into creepy-crawly treats with this easy spider design! Using simple ingredients like cocoa, coconut sprinkles, and strawberry laces, you can create a batch of spooky sweet
Our own summary of the original — the full post and photos live at eatsamazing.co.uk.
This recipe guides you through baking chocolate cupcakes and decorating them to resemble spiders. You will prepare a cocoa-infused batter, bake it in lined cases, and create a fluffy buttercream frosting. After cooling, you will pipe the frosting, coat the cupcakes in black and purple coconut sprinkles, and add strawberry lace legs and candy eyes for a festive, frightful finish.
Ingredients
Directions
- Heat your oven to 180°C (Gas mark 4/350°F) and prepare a muffin tray by lining it with 10 paper cases.
- In a large bowl, combine 150 g of butter with 150 g of dark brown sugar and 2 large eggs. Sift 120 g of self-raising flour, 40 g of cocoa powder, and 1 level teaspoon of baking powder over the mixture. Using an electric whisk set to low speed, gently mix everything together. Then, increase the speed and whisk briefly until the batter is smooth and fully blended.
- Evenly distribute the batter among the 10 lined cases, smoothing the tops with a spoon. Bake for 20 to 25 minutes, or until the cakes have risen and feel springy when lightly touched. Move them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. Beat 150 g of butter with an electric whisk until it becomes pale and fluffy. Gradually sift in 250 g of icing sugar and 50 g of cocoa powder, mixing well after each addition. Add milk drop by drop if necessary, whisking continuously, until the frosting reaches a smooth, pipeable consistency.
- Transfer the cooled buttercream into a piping bag fitted with a large round tip.
- Pipe a generous mound of frosting onto each cooled cupcake.
- Place 40 g of purple coconut sprinkles in one small bowl and 40 g of black coconut sprinkles in another. Dip each frosted cupcake, icing-side down, into the sprinkles to coat the top evenly. Repeat for all cupcakes, using half the purple sprinkles and half the black sprinkles.
- Using clean scissors or a sharp knife, cut 10 strawberry laces into 8 equal pieces each. Gently push four pieces into the frosting on each side of a cupcake to create eight legs. Continue this process for all cupcakes.
- Place two edible candy eyes on each cupcake to complete the spider look.
