JUSTIN’S® Milk Chocolate Peanut Butter Cup Spider Cupcakes By Abby Kreuger
For the Cupcakes: For the Frosting: For the Spider Decorations: I’m not lying when I say that I enjoy this Orange Creamsicle Smoothie every morning.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Cutting board
- Paring knife
- Kitchen shears
- Whisk
- Plate
Ingredients
- 1 box Chocolate Muffin & Cake Mix
- 3 eggs
- ⅓ cup oil (such as coconut or avocado oil)
- ½ cup water
- 1 teaspoon vanilla extract
- ½ cup Greek Yogurt
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3-4 tablespoons milk (adjust for desired consistency)
- 12 JUSTIN’S® Milk Chocolate Peanut Butter Cups (regular size)
- 24 candy eyes
- 6 black or brown licorice ropes, cut into 2-inch pieces (for legs)
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