Creepy Crawly Chocolate Spider Cupcakes


Recipe Credit: Jackie Freeman
Photo Credit: Anne Watson
Serves 12
Prep Time: 20 minutes
Bake Time: 20 minutes

Just in time for Halloween, these creepy-crawly chocolate cupcake spiders will be the hit of the party. Of course, they’re delicious anytime of the year without the legs and eyeballs.

Ingredients

Cupcakes:
  • 1 cup French Vanilla nutpods
  • 1 tablespoon apple cider vinegar
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup cocoa powder
  • 1 tablespoon instant espresso
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola or safflower oil
  • 1 teaspoon vanilla extract
Frosting:
  • 1/2 cup vegan butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 1/4 cup cocoa powder, sifted
  • 1 to 2 teaspoons French Vanilla nutpods, as needed
Decorations:
  • Black or brown cupcake liners
  • Chocolate sprinkles
  • Black licorice or pretzel sticks
  • Candy eyes or jellybeans

Instructions

Cupcakes:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Mix together the nutpods and vinegar in a large measuring cup. Set aside while preparing the dry ingredients.

In a large bowl, whisk together the flour, sugar, cocoa powder, espresso, baking soda, baking powder, and salt until free of lumps.

Add the oil and vanilla to the nutpods mixture. Slowly whisk in the wet ingredients into the dry, mixing until just smooth. Fill the prepared muffin cups ¾ full.

Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool completely before frosting and decorating.

Frosting:

Beat the butter until smooth and fluffy. Add the powdered sugar and cocoa powder, a little at a time, until smooth. Add the nutpods to achieve the desired spreading consistency.

Decorating:

Spread frosting on to the cooled cupcakes. Coat the “body” with sprinkles and add 4 licorice or pretzel legs. Use candy eyes or jellybeans, cut in half, for the eyes.