Chili-Chocolate Spider Cupcakes
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/2 cup (1 1/2 ounces) cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 3/4 ounces) packed light brown sugar
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces white chocolate, finely chopped
- 3 tablespoons heavy cream
- A few drops green food coloring
- 10 ounces bittersweet chocolate, finely chopped
- 8 ounces heavy cream
- 1/2 teaspoon chili flakes (optional)
- 1 cup chocolate sprinkles
- Licorice or sour candy strings
- Sour candy for the eyes
- Slivered almonds for the fangs
- Produce
- Almonds (1)
- Chili flakes (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking soda (1 1/4 teaspoon)
- Bittersweet chocolate (10 ounces)
- Brown sugar, packed light (1/4 cup)
- Chocolate sprinkles (1 cup)
- Cocoa powder (1/2 cup)
- Food coloring, green (3 drops)
- Granulated sugar (1 cup)
- Salt (1/2 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Vegetable oil (2/3 cup)
- White chocolate (4 ounces)
- Dairy
- Buttermilk (1 cup)
- Heavy cream (3 tablespoons)
- Heavy cream (8 ounces)
- Refrigerated
- Eggs, large (2)
- Desserts
- Licorice or sour candy strings (1)
- Sour candy (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 24, 2012 (3 months ago).
18 people saved this recipe.
