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halloween vegan spider cupcakes paianjen

Spider Cupcakes for Halloween

Spooky, fudgy vegan spider cupcakes topped with a two-ingredient chocolate ganache, candy strip legs and fresh cranberry eyes. Ready in about 35 minutes, they are the easiest way to steal the show at a Halloween party.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Choose Serving Size 6

Ingredients 

For the cupcakes:

  • ⅓ cup chocolate chips

Dry ingredients:

  • 1 ¼ cup all-purpose flour
  • ⅓ cup white sugar
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 3 Tbsp cocoa powder
  • ¼ tsp salt

Wet ingredients:

  • 1 Tbsp coconut oil melted
  • ⅔ cup chocolate milk vegan
  • ½ tsp apple cider vinegar
  • ½ tsp vanilla extract

For the frosting:

  • 3 Tbsp dark chocolate chips
  • 3 Tbsp milk vegan

For the decoration:

  • 2 Tbsp dark chocolate shredded
  • fruit strip candy
  • 1 Tbsp cranberries fresh

Instructions

  • Pre-heat the oven to 180°C.
  • In a mixing bowl, combine all the dry ingredients.
  • Whisk, then add all the wet ingredients and whisk again until you get a smooth batter.
  • Divide the batter equally between the cups of a cupcake pan lined with cupcake wrappers.
  • Scatter a few chocolate chips on top of each cupcake.
  • Bake for about 20 minutes, or until a toothpick inserted in the centre comes out clean.
  • Let the cupcakes cool completely on a wire rack.
  • Meanwhile, prepare the frosting:
  • Heat the milk in a small pot until hot but not boiling, then turn off the heat.
  • Add the dark chocolate chips and let them sit for a minute.
  • Whisk until well incorporated and you get a smooth, glossy frosting cream.
  • Dip the top of each cupcake in the frosting, then set aside for a few minutes.
  • When the frosting is set, gently dip the top of each cupcake in the shredded dark chocolate.
  • Decorate each cupcake with strips of fruit candy for the legs and two fresh cranberries for the eyes, to turn it into a spider.

Notes

Check that your chocolate chips and fruit strip candy are certified dairy-free to keep the cupcakes fully vegan. Store in an airtight container at room temperature for up to 3 days, and add the candy legs and cranberry eyes just before serving so the decorations stay neat.