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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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Justin's signature in maroon red
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Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.

Justin's signature in maroon red
SEE ALL RECIPES
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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