Friday, 20 October 2017

Blackcurrant & Liquorice Spider Cupcakes

This fun cupcake recipe is perfect for Halloween parties.  Using the scary spider as the inspiration these cupcakes are topped with a cute homemade spider with liquorice legs atop of a yummy blackcurrant cupcake.

Fun Halloween Cupcakes, decorated with an easy homemade spider!


Halloween is just around the corner bringing with it all the fun of ghosts and ghouls, goblins & witches, mummies and vampires .... and let's not forget about all of the creative yummy food to be had at Halloween parties too!

In fact, for many, Halloween marks the start of such a delicious time of year where food is concerned.  Soon after Halloween we have bonfire night with treats like treacle toffee & gingerbread cakes,  and then there's the exciting (though often manic) run up to Christmas and the new year where tables groan under the weight of festive foods from Christmas Cakes and trifles like this freestanding raspberry & glitter trifle which would be a perfect centre piece, to mince pies and stollen.  The list is endless!

Halloween cupcake recipe

Starting with these Blackcurrant and Liquorice Halloween themed Spider Cupcakes, I'll be sharing with you some fun bakes as well as some traditional recipes perfect for the coming weeks!  So if you don't want to miss out on any of the yummy homemade recipes and treat ideas that I'll be sharing on Only Crumbs Remain why not subscribe (it's free!) and get new recipe notifications delivered direct to your email inbox?!   

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Back to our Halloween cupcake recipe!

Even if you're not a fan of spiders, just like me, I'm sure you'll smile at these fun Halloween spider cupcakes with their liquorice legs and chocolate bodies!  In fact, I think you might even see our chocolate spider smiling back at you!

Blackcurrant & Liquorice Halloween Spider Cupcakes

These blackcurrant and liquorice cupcakes are seriously delicious being packed with blackcurrant flavour courtesy of a lovely jam.  Not only was a spoonful of jam hidden in the centre of the cupcakes after they were baked, some was incorporated into the batter too which not only brought such a wonderful fresh flavour to the sponge but was also a really good pairing with the liquorice of the spider's 'legs'!

Of course, it's fair to say that by adding a spoonful of jam to the cake batter the refined sugar content is increased (because as we all know jam contains such a large amount of sugar), but fear not because balance is restored by reducing the amount of weighed sugar used in the sponge batter of this recipe! 

Fun cupcakes for Halloween parties

These fun Halloween cupcakes are easy to make.  They're simply a cupcake filled with some blackcurrant jam, topped with a buttercream frosting and decorated with a homemade edible spider consisting of liquorice and a chocolate body!  They're perfect for either a Halloween party or for those who venture out trick or treating - they're sure to delight!


So, here's how to make Blackcurrant & Liquorice Halloween Spider Cupcakes!

print recipe

Blackcurrant & Liquorice Halloween Spider Cupcakes
This fun cupcake recipe is perfect for Halloween parties! Using the scary spider as the inspiration these cupcakes are topped with a cute homemade spider with liquorice legs atop of a yummy blackcurrant cupcake.

Hands on time: about Bake time:     Yield: 8 Cupcakes
For the Cupcake Batter
  • 115g Butter, unsalted & softened
  • 50g Caster Sugar
  • 50g Golden Caster Sugar
  • small pinch of Salt
  • 1 tbsp Blackcurrant Jam
  • 2 Eggs, lightly beaten
  • 125g SR Flour
For the Buttercream Frosting
  • 200g Butter, unsalted & softened
  • 400g Icing Sugar
  • Milk
  • 1tsp Vanilla Extract
For the Filling
  • 1 tbsp Blackcurrant Jam
For the Edible Spiders
  • Liquorice 'boot laces' for the legs (see note b below)
  • 8 Chocolate Discs for the body (see note c below)
  • Red Fondant for the eyes (see note d below)

1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray. 2. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and jam and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note a below). Sieve the flour into the mixture. Use a spatula or large metal spoon fold this in gently. You're aiming for a nice dropping consistency.3. Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 63g. Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack. 4. Begin to assemble. Use a small paring knife to cut a cone from the top of each cupcake. (Alternatively use the wide end of a large metal piping nozzle and twist to remove a plug of sponge.) Set the sponge cone aside.  Use the tines of a fork to gently remove a little more sponge if necessary. Spoon the jam into a bowl and stir to slacken it. Add a teaspoon of the blackcurrant jam to the hollow, though avoid over filling. 5. Replace the sponge 'plug'. Trim away a little of the sponge from the base of the sponge 'plug'. Replace the 'plug', crust side upper most to cover the jam. 6. Make the buttercream frosting. Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and beat to combine. Beat well to create a creamy frosting. Add the vanilla extract mix until well combined. Add a drizzle of milk as necessary until it is the softness you like. Spoon the mixture into a piping bag fitted with a large star nozzle.7. Pipe the frosting. Pipe a flat swirl of frosting on top of each cake. 8. Apply the 'spider'. Cut the liquorice 'bootlaces' to length (about 6cm). Position 8 liquorice strips on top of the frosting, 4 on each side so that they dangle down the side of the cupcake a little. The top of the liquorice 'legs' will meet in the centre of the frosting. Apply a small amount of frosting to the underside of the chocolate disc and position on top of the liquorice. Roll 16 very small balls of red fondant and affix them on the chocolate disc (you may need a tiny amount of water to do that).9. Enjoy! 
Notes: a) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge.  b)  If you're unable to source any liquorice 'bootlaces,' you could try 'catherine wheels'.  Once each strip of liquorice is cut to length for the legs use a pair of scissors or a sharp knife to cut them in half length ways (as we had to do).  c)  We sandwiched together two giant buttons with a little melted chocolate to create the 'body' of our spider, but you may prefer to use an alternative chocolate like Minstrels, for instance.  d)  Rather than red fondant, you may prefer to use pre-made fondant eyes, such as these from House of Cake.  

Pin Blackcurrant & Liquorice Halloween Spider Cupcakes for later!


These fun cupcakes are perfect for Halloween parties.  Using the scary spider as the inspiration these cupcakes are topped with a homemade spider with liquorice legs atop of a yummy blackcurrant cupcake.

This post has been shared with: 

 Cook Once Eat Twice hosted by Corina at Searching for Spice

 Treat Petite hosted by Kat over at The Baking Explorer

Link up your recipe of the week Hijacked By Twins Only Crumbs Remain


  1. I love a jammy cupcake and the one with super cute and delicious spider on top is definitely a winner :) My boys will absolutely love these! Something to do next week during their half term break. Pinned! xx

    1. You and me both Jo, they really are such a treat with that extra bit of interest in the centre of the sponge. Aw, do share a pic of your creative baking if you get chance to bake them with your boys :-D
      Angela x

  2. Great idea Angela.Perfect for a Halloween Tea.Love your pics too.You should blog about food photography as well as baking.I would love to learn how you do it.They really do stand out xx

    1. Aw thankyou so much Jenny on both fronts. That's so kind of you to say about my pics - they have seriously improved to what they were like in the early days, though tbh I completely know that I still have a lot to learn :-)
      Angela x

  3. very cute - I am thinking of some halloween bakes to do this year and still not sure but I do love the elegance of your spiders legs

    1. Thankyou Johanna, those black liquorice legs are so long and slender aren't they ... infact I'd be very happy if my own legs took after them a little lol! ;-)
      Angela x

  4. I love these Angela and they would be a great treat for the children during half term! It's a great idea to use liquorice for the spider's legs and the jam in the middle sounds delicious. Thanks so much for sharing with #CookOnceEatTwice x

    1. it definitely would be a fun afternoon bake over the half term hol Corina! They had to be liquorice in my mind - but sadly hubby didn't share my love of the liquorice legs and pulled them off ;-D
      Angela x

  5. Oh these are such fun and easy too . Photographed beautifully too agree with Jenny you should share your secrets.

    1. They're super easy aren't they :-) Hahaha, 'secrets' tbh it's more like a lot of luck!

  6. Oh Angela, I love these cupcakes! I know the kids would too. Thank you for sharing with #CookBlogShare x

  7. Your cupcakes look fabulously creepy and perfect fun for Halloween! Thanks for linking up to #TreatPetite

  8. I love these Angela. So simple, but so effective. Definitely on the cute scale xx

    1. Haha, they do have a bit of a cute rather than scary feel to them dont they :-D lol
      Angela x


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