Halloween Spider Cupcakes

24 cupcake liners for

Cupcakes
1 package plain devil's food cake mix
2 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Frosting:
Buttercream Frosting (you will find it on the blog under frosting)
6 drops yellow food coloring
2 drops red food coloring

Garnishes:
24 Chocolate Spiders

1.Preheat oven to 350
Line the cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, coca powder, buttermilk, oil, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire rack to cool for 5 minutes.
4. Meanwhile, prepare the Buttercream Frosting. Place 1/4 cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

Chocolate Spiders
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.
1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.
2. Measure out 3/4 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.
3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the powder sugar, cereal, and the small chow mein noodle pieces until blended. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on each side. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.
4. Once chilled, remove them from the waxed paper by pushing up from the waxed paper by pushing up from the underside of the waxed paper.
5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the chocolate spiders. Place a small round decorating candy in the center of each eye. Place a spider on top of each cupcake. There should be 6 extra spiders for additional platter garnish or simply to enjoy.


Sorry about no picture I am still have problems with my computer and hooking up my camera