To begin, prepare cupcakes using a chocolate cake mix. Most cake mixes yield 24 cupcakes, so you can half the ingredients since the decorations in this recipe are enough for one dozen.
As the cupcakes bake, prepare the fondant spider body: roll out 12 1-inch black fondant spheres and set aside.
Next, roll out ½ inch black fondant spheres.
On one toothpick, insert one 1-inch sphere, followed by the smaller sphere.
Gently squeeze the end of the larger sphere, giving it a rounded-cone shape.
Repeat for all spheres/toothpicks.
Trim the toothpick so that it is no longer visible.
Using an electric mixer, beat together softened butter, sugar and milk until smooth. Start electric mixer’s speed on low and gradually increase to high.
Add red and yellow gel food coloring into buttercream mixture and beat until completely tinted.
Scoop orange buttercream into a piping bag with Wilton tip #12 attached. Frost each cupcake.
Place on fondant spider body on each frosted cupcake.
Using Wilton tip # 3, frost two eyes on each head (smaller fondant sphere) with the green decorating frosting.
Using Wilton tip # 5, frost out 4 legs on each side of each spider with the black decorating frosting. Serve and enjoy!