spooky spider cupcakes {and a giveaway!}

I'm actually a little confused why I decided to make creepy spider cupcakes.  I hate spiders.  Rather, I am deathly afraid of them and have thus diagnosed myself with arachnophobia.  I feel like it's a pretty accurate self-diagnosis considering all of the screaming, crying & running around like a crazy person that happens when I see a spider... I know, I'm embarrassing.  I once jumped out of a moving car because there was a spider on my head.  True story!

Despite my personal issues, I had a ton of fun making these.  The body of the spider is a delicious chocolate cupcake topped with black frosting and chocolate sprinkles.  To make the frosting, I used the vanilla buttercream recipe from my Funfetti Cupcakes and added McCormick Black Food Coloring.  For the eyes, I used red Dots candy that I pinched off small pieces of and rolled into "evil" eyes.  I found some cute silicone baking cups with spider legs that were perfect for these.  You can use black shoestring licorice (or pipe cleaners, although inedible) for the legs as well.

Look at how creepy they are!  Eeeep!

Tomorrow I will be sharing some fun Jack O'Lantern Cupcakes.  Come back and check it out!

Oh, and don't forget about the McCormick Halloween Giveaway!  You can find all the details here. GIVEAWAY ENDED

Chocolate Cupcakes
makes 24 cupcakes
Printer-Friendly Version

Ingredients:
1/2 cup PLUS 1 tablespoon Dutch-process cocoa powder
1/2 cup PLUS 1 tablespoon hot water
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks PLUS 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup low-fat sour cream (or regular)
1/2 - 1 cup semi-sweet chocolate chips

Directions:
Preheat the oven to 350 degrees F.  Line two cupcake pans with liners.  

In a small bowl, combine cocoa powder and hot water and whisk until smooth.  Set aside.

In a medium bowl, combine flour, baking soda, baking powder and salt, and whisk to blend.  Set aside.

In a medium saucepan, cook butter and sugar over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until the mixture is cool, about 5-6 minutes.  Increase speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.  Add vanilla and cocoa mixture, beating until smooth.

Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the sour cream in two batches and mixing just until incorporated.  Fold in chocolate chips.

Fill the cupcake liners about 2/3 full.  Bake for 17-20 minutes, or until a toothpick inserted in center comes out clean.  Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Frost as desired.

Source: adapted from Annie's Eats, originally adapted from Martha Stewart's Cupcakes