HALLOWEEN SPIDER CUPCAKES #halloween #snack

INGREDIENTS:

FOR THE CUPCAKES

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup milk

FOR THE CHOCOLATE GLAZE

• 1/2 cup confectioners’ sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon milk

FOR THE SPIDERS

• 1/2 cup chocolate sprinkles
• 24 candy eyeballs
• Black string licorice, cut into 2-inch strips

DIRECTIONS:

1. Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine flour, baking powder and salt.
3. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
5. To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
6. Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
7. Place 2 candy eyeballs on each cupcake.
8. Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.