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Halloween Spider Whoopie Pies Recipe

These spider whoopie pies are made from chocolate cake rounds filled with a dark red velvet frosting. I used SweeTARTS® Ropes in the piped frosting for red spider legs and coated the tops with black sanding sugar to give the spiders a fuzzy appearance. Finish each playful spider with candy eyes.

Spider Whoopie Pies on a white plate with black spider web

Spider Whoopie Pies

These Halloween-ready whoopie pies bring together rich chocolate cakes, a deep red velvet frosting, and fun candy details to create an eye-catching treat. I used SweeTARTS® Ropes in the frosting for bendable, fruity red legs and black sanding sugar on the tops for a fuzzy spider look. They’re easy to make and perfect for parties or handing out to trick-or-treaters.

Walmart is a convenient place to pick up the specialty items for this recipe, like SweeTARTS® Ropes and dark cocoa. I find it handy to get everything in a single trip when I’m assembling a dessert that needs several supplies.

Spider Whoopie Pies close up

My son gets especially excited when desserts include candy, and these whoopie pies did not disappoint. The contrast of the dark chocolate cake, red frosting, and black fuzzy tops makes them a fun and dramatic Halloween dessert.

Stack of Spider Whoopie Pies

Red Velvet Frosting

Start by whipping up the red velvet frosting. This version skips the vinegar, but a small splash of vinegar can help balance the sweetness if you prefer. This frosting uses a fair amount of cocoa powder, giving the red a deeper, darker tone. If you prefer a brighter red, reduce the cocoa slightly and increase powdered sugar or adjust with red gel paste food color.

Piped red frosting for whoopie pies

How to Make Chocolate Whoopie Pies

The chocolate whoopie pie rounds bake up fluffy without spreading much. For the deepest dark color, use black cocoa powder or a special dark cocoa powder; if you don’t have that, use regular cocoa and a drop of black gel paste food coloring to darken the batter.

To make the cakes: whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl beat butter and sugar until fluffy, then add egg, vanilla, and buttermilk. Alternate mixing the dry ingredients into the wet until a smooth batter forms. Use a 2-tablespoon cookie scoop to portion uniform rounds onto a parchment-lined baking sheet, about 2 inches apart, and bake at 350°F for roughly 12 minutes or until tops spring back when gently pressed. Let cool completely before assembling.

Whoopie pie batter scooped on baking sheet

Making the Tops Fuzzy

To achieve the fuzzy spider tops you’ll need black candy melts and black sanding sugar. Spread a thin layer of warm candy melt on the top of half of the cooled whoopie pie rounds, then immediately dip them into the black sanding sugar so the sugar adheres. Work one at a time so the candy melt stays wet long enough to accept the sugar. Keep the candy melts warm and only apply a thin layer to avoid cracking or shifting when dipping. Leave the remaining halves plain — these will receive the frosting and candy legs.

Whoopie pies dipped in black sanding sugar

Pipe the red velvet frosting on the flat side of each plain whoopie pie. A French star tip is great for a textured swirl, but any piping tip will work. Be generous — you need room to add the candy legs.

Use SweeTARTS® Ropes for legs: tuck 2–4 ropes on each side of the frosting swirl (I fit 2 or 3 most of the time; you can bend and trim to fit). Add a little extra frosting over the ropes to help them stay in place, then cap each with a sanding-sugar-covered top and give a gentle twist to secure.

Assembled spider whoopie pies with candy legs

Finish by reheating a small amount of black candy melts and placing a dab on the back of candy eyes; press the eyes onto the top and allow to set. These goofy eyes add lots of personality!

Spider whoopie pie with eyes

Tips and Substitutions

  • Buttermilk substitute: Add 1 tablespoon vinegar to a 1-cup measure, then fill to 1 cup with milk and let stand 5–10 minutes.
  • Black cocoa substitute: Use special dark cocoa powder or regular cocoa with a few drops of black gel paste food coloring.
  • Work quickly with candy melts: Keep them warm and apply thinly so sanding sugar adheres smoothly without cracking.

Recipe: Spider Whoopie Pies

Author: Miranda Couse

Whoopie Pies Ingredients

  • 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 and Assembly Ingredients

  • 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, to desired shade
  • 1 cup black candy melts
  • 2 teaspoons refined coconut oil
  • 1/2 cup black sanding sugar
  • 54 fun-size SweeTARTS® Ropes (or enough to create legs)
  • 18 large candy eyes and 18 small candy eyes

Instructions

Whoopie Pies

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. Whisk together flour, black cocoa powder, baking soda, baking powder, and salt; set aside.
  3. In a mixing bowl, beat butter and granulated sugar until incorporated. Add the egg and vanilla; beat until combined.
  4. Mix in the buttermilk until combined. Add half the dry ingredients and beat just until incorporated, then add the remaining dry ingredients and mix until the batter is smooth.
  5. Using a 2-tablespoon cookie scoop, portion batter about 2 inches apart on the prepared sheet.
  6. Bake 12 minutes or until the tops spring back when lightly pressed. Cool completely.

Frosting

  1. In a bowl, beat 1/2 cup butter, 6 tablespoons cocoa powder, and 1 1/2 tablespoons milk until light and fluffy.
  2. Add 2 cups powdered sugar, 1 teaspoon vanilla, and the remaining 1 1/2 tablespoons milk. Beat until smooth.
  3. Add 1 to 1 1/2 teaspoons red gel paste food color (or more to reach desired red) and beat until evenly colored. Transfer to a piping bag fitted with a star tip.

Assemble

  1. Melt 1 cup black candy melts with 2 teaspoons coconut oil in 30-second microwave increments, stirring until smooth.
  2. Spread a thin layer of melted candy on the tops of half the whoopie pie cakes, then immediately dip them into black sanding sugar so the tops are fully coated. Set on wax paper to dry.
  3. Pipe a swirl of red velvet frosting onto the flat side of the plain whoopie pie halves.
  4. Add SweeTARTS® Ropes as legs (arrange 2–4 on each side as space allows). Add a little extra frosting to cover and secure the ropes.
  5. Place the sanding-sugar-topped whoopie pie halves on top and twist slightly to secure.
  6. Reheat a small amount of candy melts, add a dab to the back of each candy eye, and press eyes onto the tops. Allow to set completely.
  7. Store in an airtight container at room temperature.

Notes

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

Nutrition (per whoopie pie, estimate)

Calories: 570 kcal | Carbohydrates: 80 g | Protein: 5 g | Fat: 27 g | Saturated Fat: 18 g | Cholesterol: 75 mg | Sodium: 379 mg | Fiber: 3 g | Sugar: 56 g

(Nutrition facts are estimates and may vary. Consult a registered dietitian for special diet advice.)