Spider Cupcakes

Ingredients and Weight:

• All-purpose flour: 1.5 cups (180 grams)
• Baking powder: 1 teaspoon (5 grams)
• Baking soda: 1/2 teaspoon (2.5 grams)
• Salt: 1/4 teaspoon (1 gram)
• Unsalted butter, softened: 1/2 cup (113 grams)
• Granulated sugar: 1 cup (200 grams)
• Vanilla extract: 1 teaspoon (5 milliliters)
• Large eggs: 2
• Milk: 1/2 cup (120 milliliters)
• Orange gel food coloring: 2 drops

For the chocolate frosting:

• Unsweetened cocoa powder: 1/2 cup (60 grams)
• Confectioners' sugar: 2 cups (240 grams)
• Unsalted butter, softened: 1/4 cup (57 grams)
• Milk: 1-2 tablespoons (15-30 milliliters)

For the spider body:

• Black licorice twists: 8 pieces
• Chocolate sprinkles: 1/4 cup (25 grams)

For the spider legs:

• Pretzel sticks: 16 pieces

Preparation Time:

• 25 minutes

Cooking Time:

• 15-18 minutes

Difficulty Level:

• 2 out of 5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
4. Add the eggs one at a time, beating well after each addition.
5. Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
6. Add the orange gel food coloring and mix until the batter is evenly tinted.
7. Fill the prepared muffin cups 2/3 full.
8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the chocolate frosting:

1. In a medium bowl, whisk together the cocoa powder and confectioners' sugar.
2. Add the butter and milk and mix until a smooth frosting forms. If the frosting is too thick, add more milk 1 tablespoon at a time.

To assemble the spider cupcakes:

1. Pipe or spread the chocolate frosting onto the cooled cupcakes.
2. Cut each black licorice twist into two pieces. Press one piece into the top of each cupcake for the spider's body.
3. Press two chocolate sprinkles onto the body of each spider for the eyes.
4. Break each pretzel stick in half. Insert one half into each side of the body for the spider's legs.

Nutritional Information (per cupcake):

• Calories: 250
• Fat: 10 grams
• Saturated Fat: 5 grams
• Cholesterol: 30 milligrams
• Sodium: 115 milligrams
• Carbohydrates: 35 grams
• Dietary Fiber: 1 gram
• Sugar: 25 grams
• Protein: 3 grams

Dish Characteristics:

• Festive and Halloween-themed
• Sweet and chocolatey
• Easy to make and assemble
• Perfect for a party or gathering

User Comments:

• "These cupcakes are so cute and festive! They were a hit at my Halloween party."
• "I love the chocolate frosting and the spider decorations. They're so easy to make and look so impressive."
• "My kids had a blast helping me make these cupcakes. They're a great way to get them excited about Halloween."
• "I used black food coloring instead of orange and they looked just as good. I also added some gummy worms for extra decoration."
• "These cupcakes are so delicious and the perfect treat for Halloween."

Special Precautions and Tips:

• If you don't have black licorice twists, you can use black candy melts or chocolate chips for the spider's body.
• If you don't have pretzel sticks, you can use candy corn or licorice laces for the spider's legs.
• To make the cupcakes ahead of time, bake them and let them cool completely. Then, frost and decorate them up to 2 days before serving. Store them in an airtight container at room temperature.