Halloween Tarantula Mini Cupcakes

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

Cake

box Betty Crocker™ SuperMoist™ dark chocolate cake mix

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

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

tablespoons butter (do not use margarine)

3/4 cup whipping cream

tablespoons light corn syrup

orange jelly beans, if desired

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

Chocolate sprinkles, if desired

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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.

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.