Ingredients

• 1 package Classic Yellow Cake Mix or Gluten Free Yellow Vanilla Cake Mix
• 1 package Decadent Chocolate Cake Mix or Gluten Free Chocolate Cake Mix
• 6 Eggs this may differ with gluten free mixes, check packaging
• 1 ½ cups Water (360 mL) this may differ with gluten free mixes, check packaging
• ⅔ cup Oil this may differ with gluten free mixes, check packaging
• Green Food Coloring (we used Watkins food coloring with no artificial dyes)

• 1 cup Water (240 mL)
• 6 Tbsp Butter or Dairy Free Butter (84 g)
• 3 Tbsp Sugar
• Pinch of salt
• 1 cup Unbleached White All-Purpose Flour (136 g) or Gluten Free 1-to-1 Baking Flour (148 g)
• 3 Tbsp Black Cocoa Powder (24 g)
• 3 Eggs

• 1 cup Milk (240 mL)
• 2 Egg Yolks
• ¼ cup Sugar
• 2 Tbsp Cornstarch (16 g)
• 1 Tbsp Butter
• ½ tsp Vanilla
• ⅛ tsp Mint Extract
• Green Food Coloring

• 16 oz Vanilla Frosting
• Olive Green Food Coloring
• 3 cups Semisweet Chocolate Chips, divided

Instructions

1. Prepare yellow cake mix according to package directions, adding in a few drops of green food coloring to achieve a bright green color.
2. Bake in a 13 x 9-inch pan according to package directions, until a toothpick inserted in the center comes out clean. Let cool and set aside for Day 2.
3. Prepare chocolate cake mix according to package directions. Spoon batter into a 12-cup muffin pan lined with paper liners. Bake according to package directions, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in a sealed container for Day 2.
4. While the cupcakes are baking, prepare the pâte à choux.

1. Preheat oven to 375°F and line two large baking sheets with parchment paper.
2. Combine water, butter, sugar and salt in a saucepan. Bring to a boil and stir to combine. When butter is dissolved, add flour and cocoa powder and stir to bring together into a ball over low heat.
3. Cook for 2–3 minutes, stirring vigorously. A film will form on the bottom of the pan. Turn off the heat and allow the dough to sit for 5 minutes to cool slightly. Next, add the eggs one at a time, stirring vigorously until completely combined and the dough forms a paste-like mixture. You can do this by hand, or you can transfer the dough to your stand mixer using a paddle attachment.
4. Using a small cookie scoop, about 2 tablespoons in size, place mounds of the batter that are about 1 inch apart on the baking sheets. Using a wet finger, tap down any points on the pastry to make a smooth surface.
5. Place the pans in the oven and immediately turn up the oven to 400°F.
6. Bake for 15 minutes. Then turn the temperature down to 350°F and bake for an additional 10–15 minutes, or until the pastries sound hollow when tapped. Turn off oven and allow pastries to cool inside with the door slightly open for 20 minutes (prop the door with the handle of a wooden spoon if needed).
7. Remove from oven, poke a small hole in the bottom of each pastry and allow to cool completely on a wire rack. Store in a sealed container for Day 2.

1. In a small saucepan, heat milk over medium heat and bring to a simmer.
2. In a mixing bowl, whisk egg yolks and sugar until fluffy and pale yellow. Add cornstarch and whisk until no lumps remain. Whisk about ¼ cup milk into the egg mixture until fully combined. Repeat this step four times, then slowly whisk in the rest of the milk.
3. Pour through a wire mesh strainer back into the saucepan and cook over medium heat, stirring constantly, until it comes just to a boil and has thickened. Remove from heat and add butter, vanilla, mint extract and green food coloring (just enough to achieve a fun gross color), whisking until fully combined. Pour into a heatproof container and cover with plastic wrap, making sure the wrap is directly on the surface of the cream to keep a skin from forming. Allow to cool and chill until completely cold. Store in the fridge for Day 2.
4. Place 1 ½ cups chocolate chips in a glass measuring cup. Microwave for 30 seconds. Stir and microwave for another 30 seconds. Continue this until the chocolate is melted. Place the chocolate in a piping bag fitted with a small circle tip. Line a sheet pan with parchment or wax paper. Pipe the spider legs by piping a curved line with 3 dots (for the leg joints of the spider) within the line. Refrigerate overnight for Day 2. ***Make more than you think you will need because they will be delicate and some will break.

1. Remove the pastry cream from the refrigerator and stir well. Pipe pastry cream into the holes in the bottom of the pâte à choux. Set aside.
2. Crumble the yellow (now green) cake until it looks like moss. Add just a few more drops of green food coloring (we used olive green here) to achieve a two-toned effect.
3. Add a few drops of olive green food coloring to the frosting. Stir well to combine.
4. Frost each cupcake and then press them into the green cake crumbs (pack them on!) to give a mossy effect.
5. Loosen the spider legs very carefully from the paper.
6. Place 1 ½ cups chocolate chips in a glass measuring cup. Microwave for 30 seconds. Stir and microwave for another 30 seconds. Continue this until the chocolate is melted. Place the chocolate in a piping bag fitted with a small leaf tip.
7. To form the spider head with the chocolate, start piping off center on the cupcake, then lead into a larger dollop of chocolate for the pâte à choux. Place the pâte à choux on the large dollop, pushing firmly to adhere. Then place 8 legs into the body. You can get creative here and add candy eyes and some of the broken legs for fangs.
8. Place on a cracked platter, or place strategically around your house to “surprise” your guests!