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Easy Spider Cupcakes

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cupcakes
Author Chelsea


  • 3 large eggs
  • 3/4 cup vanilla-flavored full-fat Greek yogurt or sub sour cream
  • 3/4 cup vegetable oil
  • 1/2 tablespoon vanilla extract
  • 1/2 cup warm water
  • 1 package (15.25 ounces) triple chocolate fudge chocolate cake mix
  • 1 package (3.9 ounces) chocolate fudge instant pudding mix dry


  • 1 package (8 ounces) full-fat cream cheese at room temperature
  • 1/2 cup salted butter soft but not at all melted, (1 stick)
  • 2 teaspoons Mexican vanilla extract or plain vanilla extract
  • 3-4 cups powdered sugar
  • Miniature Reese's Cups
  • Wilton Black Sparkle Gel


  • Preheat the oven to 350 degrees F. Line a muffin tin with nonstick liners and set aside.
  • Set out the eggs and greek yogurt to come to room temperature.
  • In a large bowl, whisk the eggs for 20 seconds. Add in the yogurt and oil and whisk to combine.
  • Add in the warm water.
  • Add in the cake mix and dry pudding mix. Mix with hand mixers until well combined.
  • The mixture is very thick - this is normal.
  • Fill the cupcake liners with about 3 tablespoons of the mixture (This cupcake recipe yields 24 cupcakes so plan accordingly).
  • Bake for 18-23 minutes or until a fork comes out clean when inserted into the center.
  • Allow the cupcakes to cool completely.

Frosting and Decoration

  • In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese and softened (NOT melted) butter until completely combined and creamy. Add in the extract.
  • Beat in the powdered sugar a cup at a time until well combined. Add each cup until the frosting is to your desired piping thickness.
  • Transfer the frosting into a frosting bag fitted with a star tip.
  • Frost the completely cooled cupcakes.
  • Press 2-3 miniature Reese's cups onto the frosted cupcakes.
  • Using the tube sparkle gel, slowly pipe on legs for the spiders. Let dry.