Spooky Spider Cupcakes

By michele080478

Servings: 18 • Size: 1 cupcake • Old Points: 3 pts • Points+: 4*
Calories: 139.5 • Fat: 3.5 g • Carb: 26 g • Fiber: 2 g • Protein: 1.5 g • Sugar: 17 g
Sodium: 291 mg

Ingredients

• For the cake:
• 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
• 3/4 cup + 2 tbsp canned 100% pure pumpkin
• 3/4 cup + 2 tbsp water
• For the glaze:
• 1/2 cup + 2 tbsp confectioners' sugar
• 4 tsp unsweetened cocoa powder
• 1 tbsp 1% milk, plus 1 tsp if needed
• 1/4 tsp vanilla extract
• pinch of salt
• For the toppings:
• 6 tbsp chocolate sprinkles
• black string licorice, cut into 2 inch strips (Wilton)
• Wilton eyeball candy

Preparation

Step 1

Preheat oven to 350°. Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)

Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.

Place sprinkles in a bowl.

Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles. Quickly add eyes before glaze dries.

To add legs, poke holes with a bamboo stick, then insert. Can be made the night before. Makes 18.