Tarantula Treats

These chocolate cupcakes made using Betty Crocker® SuperMoist® cake mix are a perfect creative dessert for your Halloween.

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Prep Time 1 hr 30 min
Total Time 2 hr 0 min
Servings 48

Ingredients

Cake

1: box Betty Crocker® SuperMoist® dark chocolate cake mix

: Water, vegetable oil and eggs called for on cake mix box

Frosting

1: bag (12 oz) semisweet chocolate chips (2 cups)

2: tablespoons butter (do not use margarine)

: 3/4 cup whipping cream

2: tablespoons light corn syrup

Decorations

96: orange jelly beans, if desired

: Black string licorice, cut into 1-inch pieces, if desired

: Chocolate sprinkles, if desired

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Directions

1 Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
2 Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
3 Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.

EXPERT TIPS

Expert Tips

If you don’t have time to make 48 miniature treats, tarantulas can easily be made using regular-size muffin cups. Simply follow the instructions on the cake mix package for regular-size cupcakes. Be sure to cut the licorice into 2-inch pieces instead of 1-inch pieces for the legs.

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