These chocolate cupcakes made using Betty Crocker™ Super Moist™ cake mix are a perfect creative dessert for your Halloween.
Halloween Tarantula Mini Cupcakes
- Prep Time 1 hr 30 min
- Total 2 hr 0 min
- Servings 48
- Ingredients 9
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Frosting
- 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
Decorations
- 96 orange jelly beans, if desired
- Black string licorice, cut into 1-inch pieces, if desired
- Chocolate sprinkles, if desired
Instructions
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Step1Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
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Step2Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
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Step3Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.
Nutrition
Nutrition Facts are not available for this recipe
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