You can't forget about cupcakes on Halloween. They're so easy to make and decorate. Here you go!
FOR THE CUPCAKES
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup milk
FOR THE CHOCOLATE GLAZE
1/2 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon milk
FOR THE SPIDERS
1/2 cup chocolate sprinkles
24 candy eyeballs
Black string licorice, cut into 2-inch strips
Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, baking powder and salt.
In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
Place 2 candy eyeballs on each cupcake.
Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.