Vegan Spider Cupcakes

Thank you for sharing!

My kids adored yjese easy spider cupcakes for Halloween. Egg free and dairy free, too!

I should probably be banned from the kitchen at this point. I mean, really, I’ve gone bananas…this is like the third cupcake batch I’ve baked this week…or maybe the fourth. I’m clearly going insane…Let me introduce to you my latest craz-venture: Vegan Spider Cupcakes. Yummy chocolate everything, with no dairy or egg to muss it up, disguised as creepy crawly monsters with 8 legs…I really must be nuts…

cute spider cupcake feature

Ingredients for Vegan Spider Cupcakes

Cupcakes

  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips

Icing (eyes and body)

  • 2 cans coconut milk
  • 1/2 cup powdered milk
  • 2 tspn vanilla extract
  • 10 drops brown gel food coloring

Spider Legs

  • 1/4 lbs modeling chocolate (for an easy recipe, hit up Craftsy–just be sure to use vegan chocolate chips…)
  • 10-12 drops black gel food coloring

easy vegan spider cupcakes fb

How to Make Vegan Spider Cupcakes

  1. Preheat oven to 350 degrees.
  2. Place liners in a cupcake pan.
  3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Ha ha! Just kidding, throw it all in there-that’s what I do.
  6. Blend until batter is smooth.
  7. Pour batter into the cupcake tins, about 3/4 full, and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
  8. While that’s baking, go ahead and mix the black food coloring and modeling chocolate together until the color is consistent.
  9. Using your hands, roll-out 96 3-inch long legs. Its ok if they’re not perfect–you’re going to eat them…Set aside.
  10. Remove cupcakes from heat and allow to cool for 10 minutes on a wire rack.
  11. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  12. Add the powdered sugar and vanilla to the coconut cream.
  13. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy. Place in refrigerator until you are ready to use.
  14. If your cupcakes rose to a big fluffy top, you’ll want to cut off the pouf to a flatter surface…
  15. Separate 1/8 of the icing into a small decorating bag with an eentsy-tiny hole. Set aside.
  16. Mix the remaining, larger amount of icing with the brow food coloring until the color is consistent.
  17. Place brown icing into a decorating bag with an eentsy-tiny-itty-bitty hole.
  18. Pipe some brown icing on the top of each cupcake. Really just enough to cover it with hairy-icky spidery-ness.
  19. Use your fingers to gently mush 8 legs onto each cupcake–this was sooooo hard to do (just kidding!)
  20. Pipe two eyeballs onto each cupcake using the white icing.
  21. Pipe a dot of chocolate icing onto each eyeball.
  22. (Note, Steps 20 and 21 can be skipped if you’re smarter than me and remembered to pick up candy eyeballs at the store…)
  23. EAT!

eggless and dairy free halloween spider cupcakes sq

cute spider cupcake feature
Yield: 12

Vegan Spider Cupcakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Vegan Spider Cupcakes. Yummy chocolate everything, with no dairy or egg to muss it up, disguised as creepy crawly monsters with 8 legs...I really must be nuts...

Ingredients

  • Cupcakes
  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips
  • Icing, eyes and body
  • 2 cans coconut milk
  • 1/2 cup powdered milk
  • 2 tspn vanilla extract
  • 10 drops brown gel food coloring
  • Spider Legs
  • 1/4 lbs modeling chocolate, for an easy recipe, hit up Craftsy--just be sure to use vegan chocolate chips...
  • 10-12 drops black gel food coloring

Instructions

  1. Preheat oven to 350 degrees.
  2. Place liners in a cupcake pan.
  3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Ha ha! Just kidding, throw it all in there-that’s what I do.
  6. Blend until batter is smooth.
  7. Pour batter into the cupcake tins, about 3/4 full, and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
  8. While that’s baking, go ahead and mix the black food coloring and modeling chocolate together until the color is consistent.
  9. Using your hands, roll-out 96 3-inch long legs. Its ok if they’re not perfect–you’re going to eat them…Set aside.
  10. Remove cupcakes from heat and allow to cool for 10 minutes on a wire rack.
  11. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  12. Add the powdered sugar and vanilla to the coconut cream.
  13. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy. Place in refrigerator until you are ready to use.
  14. If your cupcakes rose to a big fluffy top, you’ll want to cut off the pouf to a flatter surface…
  15. Separate 1/8 of the icing into a small decorating bag with an eentsy-tiny hole. Set aside.
  16. Mix the remaining, larger amount of icing with the brow food coloring until the color is consistent.
  17. Place brown icing into a decorating bag with an eentsy-tiny-itty-bitty hole.
  18. Pipe some brown icing on the top of each cupcake. Really just enough to cover it with hairy-icky spidery-ness.
  19. Use your fingers to gently mush 8 legs onto each cupcake–this was sooooo hard to do (just kidding!)
  20. Pipe two eyeballs onto each cupcake using the white icing.
  21. Pipe a dot of chocolate icing onto each eyeball.
  22. (Note, Steps 20 and 21 can be skipped if you’re smarter than me and remembered to pick up candy eyeballs at the store…)
  23. EAT!

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