the filled cupcakes:
Last year I tried pretty hard to make molten chocolate spider cakes but didn’t figure out quite how to pull it off. So, if you can imagine cutting through the side of this one and having the warm center come oozing out, that would be my ideal chocolate spider cake dessert.
the non-pocky cupcake:
I linked to this last year but it’s worth a second time – Hannah made a giant spider cake using the large Bake and Fill pan and Peppridge Farm Pirouette cookies to make the legs. I totally adore it.