Mini Spider Bundt Cakes

Get creative this Halloween and whip up these spooky, yet delicious mini spider bundt cakes decorated with chocolate spiders and webs.

It’s nearing spooky season and Halloween is just around the corner! Get creative this October and serve up some delectably delicious mini spider bundt cakes for your friends, family, or yourself.

Decorated with chocolate spiders and webs, these treats look amazing on any Halloween spread. Whether you’re hosting or just attending someone’s soiree, these creepy desserts are bound to be an unforgettable hit.

If there was ever a dessert fit for a Halloween feast, it’s certainly these mini spider bundt cakes!

Tips for Making Spider Bundt Cakes

• Make sure NOT to over-mix the batter if you want light, fluffy bundt cakes.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your bundt cake pan cavities about 2/3 full.
• Baking time can vary from oven to oven, so be sure to test your bundt cakes!
• Allow your cakes to completely cool before frosting.

How to Store Mini Bundt Cakes

To prevent these cakes from drying out, store them as you would other baked goods. These cupcakes should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If stored in the fridge, bring the cakes to room temperature before serving.

Equipment for Making Spider Bundt Cakes

• 1 mini bundt pan
• Medium Bowl and hand mixer or whisk, or a stand mixer
• 4 large disposable piping bags
• 24 small square sheets of parchment paper
• 3 inch spider web drawing – No template for this, hand drawn.
• 2 inch spider drawing – No template for this, hand drawn.

About the Ingredients for Spider Bundt Cakes

Cake mix – Any type of chocolate cake mix will work. Use the ingredients called for (milk, oil, and eggs) and prepare as directed.

Melting wafers – You will need both black and white melting wafers. I do recommend using ghirardelli melting chocolate wafers as they do taste better than most other melting candy, but you can use any candy melts you like.

Chocolate chips – I used chocolate chips but you can use chopped up chocolate instead if you prefer. Chocolate chips will melt easier though.

Heavy cream – You can use milk here if you prefer, but for a richer ganache with the best flavour, just use heavy cream.

Looking for More Spooky Halloween Recipes?

Check out more of my favourite Halloween recipes!

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These Frankenstein Brownies are a cute Halloween treat that are a little spooky and a little bit sweet. Perfect for Halloween parties, kids are sure to love this ghoulish treat!

How to Make Mini Spider Bundt Cakes

Yields: 12 Mini Bundt Cakes | Prep time: 20 Minutes | Cook time: 23 Minutes

Ingredients:

• Triple chocolate fudge cake mix
• 1 ¼ Cup whole milk
• 3 Large eggs, room temperature
• ½ Cup Oil

For the Decorations:

• 1 Cup white ghirardelli melting chocolate wafers
• 1 Cup milk chocolate ghirardelli melting chocolate wafers

For the Chocolate Ganache:

• 2 Cups semi sweet chocolate chips
• 1 Cup heavy whipping cream

Directions:

Preheat oven to 350 degrees Fahrenheit. Spray the mini bundt pan with baking spray.

Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined
and smooth.

Spoon some of the batter into the piping bag and cut the tip off. Fill the cavities in the bundt pan about ¾ way full.

Bake in the oven for about 18-20 minutes, or until a toothpick comes out clean.

Allow to cool before removing them and baking 6 more mini bundt pans.

Once all 12 bundt cakes have been made, place them onto a wire rack over a cookie sheet to cool.

Using two small bowls, melt the white chocolate and milk chocolate melting wafers and scoop into their own piping bags.

Cut the tip off the white piping bag and place a sheet of parchment paper over the spider web drawing.

Using the white chocolate, trace the spider web onto the parchment paper, do this 11 more times on 11 more sheets of parchment paper to create a total of 12 spider webs. Set aside to harden.

Repeat the same steps to create the chocolate spiders.

Once you have 12 spider and 12 webs set them aside in the fridge to harden.

Using a small pot, bring the heavy whipping cream to a simmer.

Pour the hot cream over the chocolate chips in a medium bowl and allow to sit for 1 minute before whisking until smooth.

Allow to sit for 5 minutes before scooping into a piping bag, then pipe the ganache over the bundt cakes. (Image 2)

Carefully remove the spider web from the parchment paper and place on top of the bundt cakes. (Image 3)

Carefully remove and place the spider on top of the spider web, using a dab of ganache to secure. (Image 4)

Enjoy