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Spooky Spider Halloween Cupcakes

These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.

Prep Time: 10

Cook Time: 20

Total Time: 50

Yield: 18 servings

Course: Dessert

Cuisine: American

Ingredients

16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
3/4 cup + 2 tbsp canned 100% pure pumpkin
3/4 cup + 2 tbsp water

For the glaze:

1/2 cup + 2 tbsp confectioners' sugar
4 tsp unsweetened cocoa powder
1 tbsp 1% milk (plus 1 tsp if needed)
1/4 tsp vanilla extract
pinch of salt

For the toppings:

6 tbsp chocolate sprinkles
black string licorice (cut into 2 inch strips (Wilton))
Wilton eyeball candy

Instructions

Preheat oven to 350°.
Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine.
Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)
Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean.
Cool in pan on wire rack for 15 minutes.
For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.
Place sprinkles in a bowl.
Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
Quickly add eyes before glaze dries.
To add legs, poke holes with a bamboo stick, then insert.
Can be made the night before.

Notes

*Nutritional info includes everything except eyes and legs.

Nutrition

Serving: 1cupcake, Calories: 139.5kcal, Carbohydrates: 26g, Protein: 1.5g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 291mg, Fiber: 2g, Sugar: 17g

- WW Points: 7

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