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JUSTIN’S® Milk Chocolate Peanut Butter Cup Spider Cupcakes By Abby Kreuger

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

Maroon colored icon for Justin's nut butter jars

MADE WITH:

Milk Chocolate Peanut Butter Cups

INGREDIENTS

For the Cupcakes:

  • 1 box Chocolate Muffin & Cake Mix
  • 3 eggs
  • ⅓ cup oil (such as coconut or avocado oil)
  • ½ cup water
  • 1 teaspoon vanilla extract

For the Frosting:

  • ½ cup Greek Yogurt
  • 2 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk (adjust for desired consistency)

For the Spider Decorations:

  • 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)

DIRECTIONS

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a muffin tin with cupcake liners.
  2. Prepare Cupcake Batter:
    •  In a large bowl, whisk together the eggs, oil, water, and vanilla extract.
    • Add the Chocolate Cake Mix and stir until just combined.
  3. Bake:
    • Divide the batter evenly among the cupcake liners, filling each about ¾ full.
    • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
    • Let cupcakes cool completely before decorating
  4. Make the Frosting:
    • In a large bowl, beat the butter until smooth and creamy.
    • Add powdered sugar, cocoa powder, and salt, mixing until combined.
    • Stir in vanilla extract and gradually add milk until the frosting reaches a spreadable consistency.
  5. Assemble the Spider Cupcakes:
    • Frost each cupcake with the chocolate frosting.
    • Place a JUSTIN’S® Milk Chocolate Peanut Butter Cup upside down in the center of each cupcake.
    • Press two candy eyes onto the front of each peanut butter cup.
    • Insert four licorice pieces on each side to create spider legs.
  6. Serve & Enjoy!
    Notes

    •  Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
    • No Licorice? Use thin pretzel sticks or melted chocolate piped into leg shapes.
    • For Extra Fun: Add a drizzle of melted chocolate or a dusting of cocoa powder over the frosting for a spooky effect!

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Justin's signature in maroon red
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Justin's signature in maroon red
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INGREDIENTS

For the Cupcakes:

  • 1 box Chocolate Muffin & Cake Mix
  • 3 eggs
  • ⅓ cup oil (such as coconut or avocado oil)
  • ½ cup water
  • 1 teaspoon vanilla extract

For the Frosting:

  • ½ cup Greek Yogurt
  • 2 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk (adjust for desired consistency)

For the Spider Decorations:

  • 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)
DIRECTIONS
  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a muffin tin with cupcake liners.
  2. Prepare Cupcake Batter:
    •  In a large bowl, whisk together the eggs, oil, water, and vanilla extract.
    • Add the Chocolate Cake Mix and stir until just combined.
  3. Bake:
    • Divide the batter evenly among the cupcake liners, filling each about ¾ full.
    • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
    • Let cupcakes cool completely before decorating
  4. Make the Frosting:
    • In a large bowl, beat the butter until smooth and creamy.
    • Add powdered sugar, cocoa powder, and salt, mixing until combined.
    • Stir in vanilla extract and gradually add milk until the frosting reaches a spreadable consistency.
  5. Assemble the Spider Cupcakes:
    • Frost each cupcake with the chocolate frosting.
    • Place a JUSTIN’S® Milk Chocolate Peanut Butter Cup upside down in the center of each cupcake.
    • Press two candy eyes onto the front of each peanut butter cup.
    • Insert four licorice pieces on each side to create spider legs.
  6. Serve & Enjoy!
    Notes

    •  Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
    • No Licorice? Use thin pretzel sticks or melted chocolate piped into leg shapes.
    • For Extra Fun: Add a drizzle of melted chocolate or a dusting of cocoa powder over the frosting for a spooky effect!
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