Delight family and friends this Halloween with these creative and scrumptious chocolate cupcakes – made healthier by using pumpkin puree instead of oil.

INGREDIENTS

• 16.5-ounce Duncan Hines Dark Chocolate Fudge Cake mix

• 3/4 cup + 2 tablespoons canned 100% pure pumpkin

• 3/4 cup + 2 tablespoons water

For the glaze:

• 1/2 cup + 2 tablespoons confectioners' sugar

• 4 teaspoons unsweetened cocoa powder

• 1 tablespoon 1% milk, plus 1 teaspoon if needed

• 1/4 teaspoon vanilla extract

• Pinch of salt

For the toppings:

• 6 tablespoons chocolate sprinkles

• Black string licorice, cut into 2-inch strips (Wilton)

• Wilton eyeball candy

INSTRUCTIONS:

1. Preheat oven to 350 F.

2. Line a cupcake tin with 18 cupcake liners.

3. Combine pumpkin puree and water in a large bowl; mix to combine.

4. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 ounces or you'll have to adjust the other ingredients.)

5. Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan on wire rack for 15 minutes.

7. For the glaze, combine all dry ingredients, add vanilla and 1 tablespoon milk, adding 1/4 teaspoon more at a time if needed until smooth.

8. Place sprinkles in a bowl.

9. Using a spatula or butter knife, spread just under 1 teaspoon of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.

10. Quickly add eyes before glaze dries.

11. To add legs, poke holes with a bamboo stick, then insert.

Can be made the night before.

Makes 18 servings.

Nutrition Facts (per serving)
Calories: 139.5, Fat: 3.5g; Carbs: 26g, Protein: 1.5g

Nutrition information does not include the candy eyes or legs.

Recipe Card for Spooky Spider Cupcakes

Source: Skinnytaste