Easy Spider Cupcakes

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 15 1/4 1 ounces triple chocolate fudge chocolate cake mix
  • 1 1 ounces package Chocolate fudge instant pudding mix, dry
  • 2 tsp Mexican vanilla extract
  • 3 cups Powdered sugar
  • 3/4 cup Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, salted
  • 1 1 ounces package Cream cheese, full-fat

• Liquids

  • 1/2 cup Water

• Other

  • Cups Miniature Reese's
  • Wilton Black Sparkle Gel

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line a muffin tin with nonstick liners and set aside.
• Set out the eggs and greek yogurt to come to room temperature.
• In a large bowl, whisk the eggs for 20 seconds. Add in the yogurt and oil and whisk to combine.
• Add in the warm water.
• Add in the cake mix and dry pudding mix. Mix with hand mixers until well combined.
• The mixture is very thick - this is normal.
• Fill the cupcake liners with about 3 tablespoons of the mixture (This cupcake recipe yields 24 cupcakes so plan accordingly).
• Bake for 18-23 minutes or until a fork comes out clean when inserted into the center.
• Allow the cupcakes to cool completely.
• In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese and softened (NOT melted) butter until completely combined and creamy. Add in the extract.
• Beat in the powdered sugar a cup at a time until well combined. Add each cup until the frosting is to your desired piping thickness.
• Transfer the frosting into a frosting bag fitted with a star tip.
• Frost the completely cooled cupcakes.
• Press 2-3 miniature Reeses cups onto the frosted cupcakes.
• Using the tube sparkle gel, slowly pipe on legs for the spiders. Let dry.