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Halloween Tarantula Mini Cupcakes
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Prep Time:
1 hour 30 minutes
Total Time:
2 hours
Simple and spooky chocolate cupcakes made with Betty Crocker™ Super Moist™ cake mix for a fun Halloween treat.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 2 tablespoons butter (do not use margarine)
  • 3/4 cup whipping cream
  • 2 tablespoons light corn syrup
  • 96 orange jelly beans, if desired
  • Black string licorice, cut into 1-inch pieces, if desired
  • Chocolate sprinkles, if desired
Instructions:
  • Preheat the oven to 350°F. Place mini paper baking cups in 48 miniature muffin cups. Follow the instructions on the box to mix and bake the cupcakes for the miniature size using water, oil, and eggs. Once baked, transfer the cupcakes to cooling racks and let cool completely for about 20 minutes.
  • In a medium bowl, combine the chocolate chips and butter. In a 1-quart saucepan, bring the whipping cream and corn syrup to a boil, then remove from heat. Pour the hot cream mixture over the chocolate and butter, allowing it to sit for 1 minute. Whisk everything until smooth, then cover and refrigerate for about 30 minutes until it reaches a spreadable consistency, stirring from time to time.
  • Top each cupcake with frosting. Add 2 jelly beans to each for eyes and press 8 licorice pieces into the frosting for legs. Sprinkle with chocolate sprinkles for decoration.

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