1 1/3 Cups All-Purpose Flour
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
3/4 Cup Unsweetened Cocoa Powder
1/8 Teaspoon Salt
3 Tablespoons Kings Organic Butter, softened
1 1/2 Cups White Sugar
2 Kings Organic Eggs
3/4 Teaspoon Vanilla
1 Cup Kings Organic Milk
***Canned frosting may be substituted***
6 Tablespoons Kings Organic Butter, softened
2 2/3 Cups Powdered Sugar, sifted
1/2 Cup Ditch Process Cocoa
6 Tablespoons Kings Organic Milk
1 Teaspoon Vanilla
12 Large Marshmallows
48 Miniature Red or Green M&M Candies
192 Pieces of Black Licorice String, about 3-inches long
1. Preheat oven to 350 Degrees. Line a muffin pan with paper liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla. Add the flour mixture alternately with the milk and beat well. Fill the cupcake cups ¾ full.
3. Bake for 15 minutes until toothpick comes out clean. Decorate when cool.
Beat butter on medium speed with electric mixer until fluffy.
Combine powdered sugar and cocoa.
Gradually add to butter alternately with milk and vanilla.
Beginning and ending with powdered sugar mixture.
Beat at low speed until blended after each addition.
Cut marshmallows in half widthwise. Place a half on each cupcake.
Frost top of cupcake and marshmallow.
Dip top of cupcake in chocolate sprinkles.
Press on M&Ms for the eyes.
For spider legs, use a wooden skewer to poke 4 holes on each side of cupcake. Insert licorice into each hole to make the legs. Add candy corn for additional fun.