Preheat your oven to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.

In a large bowl, prepare the cake mix according to the package directions, using the eggs and oil from the box instructions.

Instead of water, pour in an equal amount of cooled strong brewed coffee. Stir until the batter is smooth and no dry streaks remain.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake according to the package directions, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before adding frosting.

Beat the softened butter with an electric mixer for 2–3 minutes, until smooth and creamy. Gradually mix in the powdered sugar, about 1 cup at a time, using low speed to keep it from puffing out of the bowl.

Add the vanilla, salt and 2 tablespoons of cream or milk. Beat on medium-high speed for 2–3 minutes, until light and fluffy. Add more cream or milk, 1 tablespoon at a time, if the frosting is too thick, or add a little more powdered sugar if it is too thin.

Add black gel food coloring a small amount at a time and mix until the color is evenly combined. The frosting will deepen in color as it sits.

Let the frosting rest for 15–30 minutes at room temperature for the richest black color.

Transfer most of the black buttercream to a piping bag fitted with a large round piping tip. If you do not have a tip, just snip a generous opening from the end of the bag.

Place a small amount of buttercream in a second piping bag. Snip a very small opening at the tip; this will be for the spider legs.

Using the large piping bag, pipe a big rounded mound of frosting in the center of each cooled cupcake. This will be the spider’s body, so keep it tall and slightly domed.

Gently press two candy eyes into the front of each spider body.

With the smaller piping bag, pipe four thin legs on each side of the spider body.

Start each leg right at the edge of the body, pipe outward and then curve it slightly down the side of the cupcake.

I like to chill them a bit, just to make sure the frosting sets. I also store my cupcakes in the fridge, but you can store them at room temperature in a covered container if your kitchen’s not too warm. Bring chilled cupcakes back to room temperature before serving for the best texture.