Here’s a great idea from my Taste of Home Magazine. Make a chocolate cupcake into a spider by adding a half-marshmallow “body” under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a “hairy” effect.


*1 package (18-1/4 ounces) chocolate cake mix
2 cups sugar
1/2 cup baking cocoa
 1/2 cup butter, cubed
 1/2 cup milk
2 teaspoons vanilla extract
 12 large marshmallows
Chocolate sprinkles
 48 M&M’s miniature baking bits
 pieces black licorice (3 inches)

Prepare cake mix batter according to package directions. Fill 24 greased or paper-lined muffin cups. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. Cut marshmallows in half widthwise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in chocolate sprinkles. Place a dab of frosting on each baking bit and press on cupcakes for eyes. For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole. Yield: 2 dozen.