Spider Whoopie Pies

5 from 2 votes

These spider whoopie pies are made of a chocolate cake and filled with a dark red velvet frosting. I added some SweeTARTS Ropes in the piped frosting for red spider legs and coated the top of each cake with a black sanding sugar to give the spiders a fuzzy look.

Prep Time40

Cook Time12

Total Time52

Servings: whoopie pies

Author: Miranda Couse

Ingredients

Whoopie Pies

1 3/4 cups all-purpose flour
3/4 cup black cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk

Frosting

1/2 cup butter room temperature
6 tablespoons cocoa powder
3 tablespoons whole milk divided
2 cups powdered sugar
1 teaspoon vanilla extract
red gel paste food color
1 cup black candy melts
2 teaspoons refined coconut oil
1/2 cup black sanding sugar
54 fun-size SweeTARTS® Ropes
18 large candy eyes
18 small candy eyes

Instructions

Whoopie Pies

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
In a bowl, add in the 1 3/4 cups all-purpose flour, 3/4 cup black cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk to combine.
In a large mixing bowl, add in the 1/2 cup butter and 1 cup granulated sugar. Using a hand mixer on medium speed, beat until incorporated.
Add in 1 large egg and 2 teaspoons vanilla extract. Beat on medium until incorporated.
Add in the 1 cup buttermilk and mix until combined.
Pour half of the dry ingredients into the wet ingredients. Beat just until the flour is incorporated.
Add the rest of the dry ingredients and beat on medium until all of the flour is worked into the batter. Scrape down the bowl and beat in any remaining flour.
Using a 2 tablespoon cookie scoop, scoop the batter onto the prepared cookie sheet about 2 inches apart.
Place into the oven and bake for 12 minutes or until done. Gently press the top of the pies, if they spring back they're done. If they stay sunk in, they need to bake a little longer.
Let cool completely.

Frosting

In a large mixing bowl, add in the 1/2 cup butter, 6 tablespoons cocoa powder, and 1 1/2 tablespoons of milk. Beat on medium until light and fluffy.
Add in the 2 cups powdered sugar, 1 teaspoon vanilla extract, and the remaining 1 1/2 tablespoons of milk. Beat on medium until the powdered sugar is worked in.
Add in about 1 to 1 1/2 teaspoons of red gel paste food color and beat on high until incorporated. Add more red if it isn't red enough.
Add the frosting into a piping bag fitted with a star tip. I used a french star tip. Set aside.

Assemble

Add the 1 cup black candy melts and 2 teaspoons refined coconut oil in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the candy melts are completely smooth.
Using a butter knife or spatula, spread a thin layer of candy melt on the tops of half of the whoopie pie cakes. Set the other half aside as the won't need sanding sugar added to them. Do one at a time so it doesn't dry before it's dipped in the sanding sugar.
Working quickly, dip the wet candy melt tops in the 1/2 cup black sanding sugar. Make sure it's completely covered and set on wax paper to dry. Repeat with the rest of the 9 whoopie pie tops.
Grab the plain whoopie pie cakes that you set aside and pipe a swirl of frosting on each of them.
Add 6 SweeTARTS Ropes to each swirl of frosting. There will be 3 ropes on either side of the whoopie pie.
Add an extra bit of frosting to cover the ropes.
Add the sanding sugar topped whoopie pies on top. Give it a twist to make sure it's firmly on the frosting.
Reheat the candy melts. Add a small amount to the back of the eyes and add them to the tops of the whoopie pies. Let the eyes dry completely.
Store in an airtight container.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition