Instructions

1. 1

   Begin by preheating your oven to 350°F (175°C).

2. 2

   Prepare a cupcake tray by placing 18 cupcake liners inside the cups.

3. 3

   In a spacious mixing bowl, blend together the pumpkin puree and water until well combined.

4. 4

   Introduce the chocolate cake mix to the bowl and mix for 2 minutes. (Ensure that the cake mix weighs 16.5 oz; otherwise, you will need to modify the other ingredients.)

5. 5

   Pour the batter into the cupcake liners, filling each about two-thirds full, and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Allow the cupcakes to cool in the pan on a wire rack for 15 minutes.

7. 7

   To prepare the glaze, mix all the dry ingredients together, then add the vanilla extract and 1 tablespoon of milk, incorporating additional milk by 1/4 teaspoon at a time until the mixture reaches a smooth consistency.

8. 8

   Pour sprinkles into a separate bowl for easy access.

9. 9

   Using a spatula or butter knife, apply just under 1 teaspoon of the glaze onto each cupcake, then promptly dip the frosted top into the bowl of sprinkles.

10. 10

    Place edible eyes onto the cupcakes before the glaze sets.

11. 11

    For the spider legs, use a bamboo stick to poke holes in the cupcakes, then insert the legs into the holes.

12. 12

    These cupcakes can be prepared the night prior to your event.

Nutrition Information

Notes & Tips

• *Nutritional info includes everything except eyes and legs.